Meatless Chili – Terlingua Style Recipe

Meatless Chili – Terlingua Style Recipe


16 ozs of canned tomato sauce (unsalted)
4 c of water
2 ozs of chili powder
1 pc of chopped onion (medium)
5 cl of minced garlic
5 dashes of cayenne
1/4 tsp of oregano
A dash of paprika
1/4 tsp of ground cumin
2 c of textured vegetable protein
Cornmeal (as necessary)


Combine water and tomato sauce into deep 6-8 quart crock pot. Mix in garlic and onion. Let it boil.

Lower the heat then allow to simmer about half an hour. Add in paprika, oregano, cayenne and chili, stirring thoroughly. Add in TVP. Mix well.

Let it simmer about another half an hour then add cumin with some water as needed. Allow chili to cook about five minutes. Mix in one tablespoon of cornmeal or flour to thicken chili as desired.

Cook about 8-10 minutes and serve chili on top of cooked kidney or pinot beans. May be served as filling in enchiladas or tacos with shredded cheese sprinkled on top. Good for 4 persons.

Meatless Chili – Terlingua Style Recipe

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