Country Chili with Textured Vegetable Protein

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)

Other Recipe Ideas..

Textured vegetable protein tacos

Textured vegetable protein manwich

Resources

TVP AND RECIPE IDEAS
www.bobsredmill.com