Country Chili With Textured Vegetable Protein
Published on September 21, 2013
Contributed by: Barbara & Bob’s Red Mill Natural Foods
- 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)
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.
Makes 10 Servings.
Serving Size: 1/10thth of recipe (~ 1 ¼ cup)
|Total Fat||4 g|
|Total Carbohydrate||36 g (Dietary Fiber: 13 g; Sugars: 4 g)|