My old chili

For decades my family has enjoyed my own version of chili. In fact, this recipe was mine before I was a mother; that's how old it is. Until recently, my chili was made with ground beef, and now it is made with an excellent soy product, Boca Ground. I am not sure that my husband would remain a vegan without the Boca products, but happily, he eats this chili as often as I make it.


I serve it with a salad and a loaf of rustic bread. Ever since enjoying a loaf of No-knead bread made from a recipe from Jim Lahey at the Sullivan Street Bakery via Mark Bittman at the New York Times, I have baked bread at least once a week. I have used only all purpose flour, half and half all purpose flour and bread flour, and half and half whole wheat flour and bread flour. All of them are delicious.

To make about 8 servings of chili

1 5.5-ounce can tomato juice plus a can of water
1 large onion, chopped
2 garlic cloves, pressed
2 green bell peppers, coarsely chopped
1 red bell pepper, coarsely chopped
1 jalapeno pepper, seeded and minced (optional)
1 28 ounce can plum tomatoes with juice
1 28 ounce can crushed tomatoes
3 tablespoons chili powder
1/4 teaspoon cayenne or more depending on how spicy you like it
1 teaspoon dried basil
1 bay leaf
1 28 ounce can kidney beans, rinsed and drained
1 28 ounce can pinto beans, rinsed and drained
1 or 2 4-ounce packets frozen soy protein ground burger

In a 5 quart casserole, add the tomato juice, water, onion, garlic and peppers. Cook about 15 minutes over medium heat until the onion is soft, but the peppers are still firm. Add tomatoes, crushed tomatoes, chili powder, cayenne, basil, bay leaf, and beans. Cook over low heat about 30-40 minutes.

Remove the bay leaf. Add the soy ground burger and heat until hot throughout, about 15 minutes. Serve very hot.