robert's vegan chili

Robert is the reason I've been neglecting my blog :)

Robert is an Englishman living in Denmark. He's a needle in a haystack. A PhD, a professor, and an author who's recently published his first book. He's got impeccable style, great taste in wine, and a beautiful home in a fabulous location. He's sweet, funny, handsome, romantic, and he's lovingly adapted his chili con carne recipe to suit his new vegetarian girlfriend ;-)

Our first date went on for 3 days, and since then, we've been together more days than we've been apart. Robert gets me, and he shares my vision of the life I want to have.  He's asked me to travel the world with him.  Of course, I said, "yes!" And so the adventures begin, next month in Stockholm!

But first, here's his chili (now) sin carne recipe...

 2 cups TVP
2 cups boiling water
2 medium onions, chopped
4-6 garlic cloves, pressed
4 - 6 T chili powder
1/2 t salt
1 t sugar
1 T ketchup
hot chili (to taste)
2 cans diced tomatoes (15 oz.)
3 cans baked beans* (15 oz.)
2 cans chili beans* (15 oz.)

Mix the TVP with the boiling water, and set it aside for 5 - 10 minutes.

Sauté the onions in a bit of oil over medium heat, until they begin to soften, then add the garlic and the TVP and cook it a few more minutes.

Add the rest of the ingredients and stir it to combine.   Simmer it for an hour or two.

It's ok to eat it the same day, but Robert strongly advocates sticking it in the fridge overnight.  Once the flavors have had a chance to mingle, he reheats it and serves it with rice.

*A word about the beans:  In Denmark, we have one variety of baked beans, the US equivalent would be "vegetarian baked beans."  The "chili beans" are kidney beans in red "tex-mex" sauce, I don't recall ever using them in the US, but there must be something similar available there, being so close to Mexico and all ;-)

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