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..........It's Just That Simple!

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something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

'Never Know The Difference' Chili

Many, MANY people nowadays are concerned with the fat associated with meat. While vegetarian diets are frequently ridiculed, they are more often misunderstood. Many of the general populace don't believe that a hearty entrée can be enjoyed without that certain taste of protein. But I am here to tell you that another kind of protein is satisfying if cooked right. TVP is just such a protein. Coming in a wide array of flavors, such as beef and chicken, it is very difficult to distinguish the real meat from this tasty substitution, especially in a recipe such as chili. This is a perfect example of a great beef flavor without the guilt.


For 4 people


  • 8 ounce(s) beef-flavored textured vegetable protein, or firm tofu
  • 1 small onion, peeled and minced
  • 1 small bell pepper, cored and minced
  • 1 medium carrot, peeled(if desired)and minced
  • 1 tablespoon(s) olive oil
  • 2 teaspoon(s) minced garlic in oil
  • 2 tablespoon(s) chili powder
  • 1 teaspoon(s) (or more) cumin powder
  • 1/2 teaspoon(s) red pepper flakes
  • 1 cup(s) tomato puree or sauce
  • 1/2 cup(s) tomato paste
  • 2 cup(s) diced tomatoes, fresh or canned(undrained)
  • 2 cup(s) kidney beans, undrained and unrinsed*

'Never Know The Difference' Chili Directions

  1. Crumble vegetable protein in a bowl until about the size of a dime. In a large saucepan, cook the textured protein, onions, peppers and carrots in olive oil, over medium heat covered, until the carrots are crisp tender, about 6-7 minutes.
  2. Remove lid and add chili powder, cumin and red pepper, continue cooking an additional 30 seconds. Stir in the tomatoes, tomato puree and tomato paste. Continue cooking, uncovered now, and stir to blend well, until heated through. Add the kidney beans and, again, bring up to temperature. Reduce heat to low and simmer 30 minutes until thickened. Remove from heat and enjoy!
  3. *The cloudy liquid you find canned beans is mostly starch and salt that may change the texture or taste of a dish. Most of our recipes call for draining and rinsing the beans to remove the excess salt and starch and improve flavor. Draining the juice also helps to lessen the effect the beans have on causing gas. It REALLY does cut down on how much gas the beans cause in your system.