Very Vegetarian Chili

Cooking Instructions

1. Place the TVP and water in a 2-cup glass measure and microwave, uncovered, on high, until the water boils, about 2 minutes. Set aside to soften.

2. Heat the olive oil in a 4-1/2-quart Dutch oven or soup pot over medium heat. Add the mushrooms and carrots. Peel and coarsely chop the onion, adding it to the pot as you chop. Seed and chop the bell pepper, adding it as you chop. Add the garlic. After all of the vegetables are added, stir, then cook until the onions and peppers are tender and the mushrooms have released their liquid, about 3 minutes.

3. Rinse and drain the beans. Add to the pot along with the chili powder, oregano, and tomatoes with their juice, stirring well. Stir in the wine and Worcestershire. Stir in the softened TVP.

4. Cover the pot and raise the heat to high, bringing the mixture to a boil. Then reduce the heat to low and simmer, stirring occasionally, for 5 minutes or until ready to serve. Before serving, season with salt, black pepper, and hot pepper sauce. Serve garnished with Cheddar cheese and sour cream (if using).

Wine Pairing(s)

Weinstock White Zinfandel

Domaine des Entrefaux Crozes Hermitage

Mouton-Cadet Rouge

Chaddsford Sunset Blush

Vinos Jeromin 'Grego' Garnacha Centenaria

Covey Run Cabernet Sauvignon Columbia Valley

Bouchard Pere et Fils 'Les Duresses' Monthelie

Turners Crossing Shiraz-Viognier

Gainey 'Limited Selection' Pinot Noir

Georges Duboeuf Beaujolais Villages