Sometimes, you just need something you can throw together with what’s in the cupboard. This chili sin carne recipe has become my go-to in these situations…
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 I recommend sticking it in the fridge overnight. Once the flavors have had a chance to mingle, I reheat it and serve 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 ;-)