Contributed by: Barbara & Bob’s Red Mill Natural Foods

Ingredients

  • 2 cups Hot Water
  • 2 Tbsp Ketchup
  • 1 Large Onion, chopped
  • 1 Green Pepper, chopped
  • 2 Cloves Garlic, chopped
  • 1 Jalepeño Pepper, chopped
  • 2 Tbsp Oil
  • 2 Tbsp Chili Powder
  • 2 tsp Cumin
  • 2 tsp Oregano, Mediterranean
  • 1 tsp ½ Cayenne Pepper
  • 2- 28oz Cans Tomatoes, chopped
  • 2- oz 16 Cans Red Kidney Beans, with liquid
  • 2 cups TVP (Textured Veg. Protein)

Directions

In a large bowl, pour 2 cups of boiling water over 2 cups of TVP flakes (or chunks) and ketchup. Set aside.
Heat a large Dutch oven, add 2 Tbsp oil. Saute the onions, peppers, and garlic for a few minutes.
Into the TVP mixture, sprinkle seasonings and stir with fork. Add TVP to the vegetable mixture, cook for a few minutes. Stir in tomatoes, kidney beans and 2 cups hot water.
Cover and simmer for 30 minutes to one hour. Taste and add salt if needed. If desired, add a 16 oz pkg of frozen corn in the last 15 minutes.

Notes
Makes 10 Servings.

Nutrition

Serving Size: 1/10thth of recipe (~ 1 ¼ cup)

Calories 240
Total Fat 4 g
Sodium 570 mg
Total Carbohydrate 36 g (Dietary Fiber: 13 g; Sugars: 4 g)
Protein 18 g