Phil'S Chili
A hearty, flavorful chili featuring beans, vegetables, and spices, perfect for comforting meals and suitable for vegetarians seeking a spicy, protein-rich dish.
Ingredients
- 1/2 cup kidney beans ⓘ
- 1/4 cup navy beans
- 1 cup dry soy bean flakes ⓘ
- 1 cup raw brown rice ⓘ
- 1 red pepper, diced ⓘ
- 1 yellow or green squash, diced ⓘ
- 1 can tomato sauce (15 oz.) ⓘ
- 1 tablespoon dry mustard or 2 teaspoons prepared mustard ⓘ
- 2 shakes cayenne (red pepper) ⓘ
- 1 cup wine ⓘ
- 8 cups hot water ⓘ
- 2 tablespoons canola oil or spray ⓘ
- 1 green pepper, diced ⓘ
- 1 onion, diced ⓘ
- 1/2 cup Niblets corn ⓘ
- 5 cloves garlic ⓘ
- 1 can tomato paste (6 oz.) ⓘ
- 10 shakes spike seasoning
- 1/2 teaspoon chili powder ⓘ
- 1 dash oregano or Italian seasoning ⓘ
Instructions
- Soak kidney and navy beans in 3 cups of water overnight in the refrigerator.
- Heat an 8-quart heavy pan.
- Add canola oil or spray the bottom of the pan.
- Saute the bean flakes for 5 minutes on low heat, ensuring they do not brown.
- Add 4 cups of heated water and the raw brown rice to the pan.
- Drain the soaked kidney and navy beans from the water.
- Add the drained beans to the saucepan.
- Continue to simmer the mixture uncovered on low heat until the beans are tender and flavors meld.
Tips & Substitutions
For a creamier texture, consider adding a splash of coconut milk or a dollop of sour cream when serving. If you can't find soy bean flakes, crushed tofu can be a good substitute. Adjust the spice level by increasing or decreasing cayenne according to your taste preference. Also, feel free to add more vegetables, like carrots or zucchini, to enhance the dish's nutrition.
Serving Suggestions
Serve this hearty chili with crusty bread or over a bed of rice for a filling meal. It pairs beautifully with Orange-Cheese Salad(Lite) for a refreshing contrast. For a complete dinner, consider adding a side of Broccoli Or Spinach - Your Choice - Casserole to boost your vegetable intake.
Storage & Reheating
Store any leftover chili in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally until heated through. You can also microwave it, but ensure it's in a microwave-safe container and stir halfway through for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Phil'S Chili contains roughly 5101 calories, with 39g protein, 172g carbohydrates, and 493g fat. It is an excellent source of dietary fiber (273% of the Daily Value), iron (222% of the Daily Value), and calcium (147% of the Daily Value). Note that it is relatively high in sodium, at 982mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dried beans?
Yes, you can use canned kidney and navy beans to save time. Just rinse and drain them before adding to the chili. Reduce the cooking time since canned beans are already cooked; simmer the mixture for about 30 minutes instead of until the beans are tender.
How can I make this chili spicier?
To increase the heat, you can add more cayenne pepper or include diced jalapeños or serranos during the sautéing stage. Additionally, a few dashes of hot sauce can elevate the spice level without altering the flavor profile too much.
Is this chili suitable for freezing?
Yes, this chili freezes well! Allow it to cool completely before transferring to freezer-safe containers. It can be stored for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove or in the microwave until hot.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).