Chili Chapultapec

2 medium onions, chopped
1 green peppers, chopped (vary amount to taste)
1 T balsamic vinegar
2 16 oz. cans whole, peeled tomatoes (or tomato pieces)
2 cans dark red kidney beans, drained (or black beans, if preferred)
1½ cans garbanzo beans (chick peas)
1 t chili powder
1 t paprika
1 t oregano
1 t cumin
1 t garlic powder
1 pinch turmeric
1 C TVP granules (option, see below)
salt to taste

Saute onions and green peppers in balsamic vinegar (no oil). Drain and rinse beans, then using a potato masher or large fork, mash all the garbanzos and half of the dark red kidney beans. Add mashed beans, and cook with onions and peppers for a few minutes. Add chili, the other spices, both cans of tomatoes (then split them in your pot with the spatula) and the rest of the whole kidney beans. Simmer for at least 45 minutes, stirring occasionally. While simmering, test for the degree of hotness you prefer and add more chili powder to your taste.

This is a thick, rich chili because of the mashed garbanzos. If you'd like to add a traditional ground meat texture, add 1 C TVP (textured vegetable protein) granules and C water before simmering.

Serve with brown rice, or over split baked potatoes or pasta. Excellent in tacos or burritos.

4 servings, each: Calories 388, Fat 3.8 g (8% cff), Carbohydrate 73.2 g, Protein 20.3 g

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©2000 Dr. Neal Pinckney Healing Heart Foundation