It's Cold Outside Chili

I've made this chili for potlocks and parties, and it's always a hit. It's hearty, full of flavor and perfect for game day or a cold evening. It's also really versatile. You can make potato skins with it, put it over rice or a baked potato, or just eat it as is. I always make it a few days before I intend on eating it so that the flavors can meld.  

Chili

1 small carrot, finely chopped
1 small stalk celery, chopped 1 green pepper, chopped 1 onion, chopped
3 cloves garlic, minced
1 cup TVP*
2 cups water
1 "NotBeef" bouillon cube*
1 tbsp soy sauce
1 tbsp Worcestershire
1 tbsp liquid smoke
1 can kidney beans, drained
1 can pinto beans, drained
1 can ranch style or hot chili beans, drained
1 28oz can fire roasted diced tomatoes
1 28oz can tomato sauce
1 small can Rotel or salsa style tomatoes
2 veggie bouillon cubes
1 tbsp ground black pepper
2-3 tbsp chili powder, or to your liking
1 tbsp cumin
1 bay leaf
Salt to taste

- sauté chopped veggies and garlic in olive oil until soft

- add TVP, 1 cup water, soy, Worcestershire, liquid smoke and "beef" cube

- stir until liquid is absorbed

- add remaining ingredients and simmer on low, stirring occasionally for 1-3 
hours, or until you are happy with the consistency 

- serve with your favorite chili toppings (ex. cheese, sour cream, scallions)

*TVP is textured vegetable protein.  It is incredibly high in both protein and fiber. You can find it in most grocery stores in the baking aisle with all of the "Bob's Redmill" products. If you are unable to find it, you may sub vegetarian beef crumbles (in the freezer section) or tempeh.

* "NotBeef" bouillon cubes can be found in most organic grocery stores. It is completely vegetarian, and helps with the meaty flavor. They also make a chicken version. If you can't find it, you can sub a veggie bouillon cube.