Louisiana Bayou Chili

Name: Louisiana Bayou Chili
Cuisine: American
Ingredients: 1 or 2 jalapeño chiles, seeded and minced; 1 green bell pepper, seeded and chopped; 3 tablespoons chili powder; 3 garlic cloves, minced; 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water; 1 celery rib, minced; 1 red onion, chopped; 1 cup vegetable broth or water; 3 cups cooked red beans or 2 (15.5-ounce) cans red beans, rinsed and drained; 1 cup TVP granules, reconstituted, or cooked lentils; 1 cup vegetable broth or water; 1 (28-ounce) can diced tomatoes, undrained; 1 cup TVP granules, reconstituted, or cooked lentils; 1 teaspoon dried thyme; 1 teaspoon filé powder; Salt and freshly ground black pepper; ⅛ teaspoon cayenne pepper; Salt and freshly ground black pepper; 3 cups cooked red beans or 2 (15.5-ounce) cans red beans, rinsed and drained; 1 teaspoon Louisiana hot sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Filé Powder, which is made from ground sassafras leaves, is an ingredient found in gumbos and other Creole dishes. It is available in most supermarkets and specialty food shops. If you can’t fine filé powder, you can omit it and the chili will still taste great, although the filé does add authentic flavor. Serve this chili over rice, with a bottle of hot sauce on the table for those who like a little extra kick. Note: To reconstitute TVP, combine 1 cup TVP granules with 1 cup hot water and

Ingredients

Americas
United States
Main course
Gluten-free
Vegan
Louisiana

Ingredients

Method