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Country Chili with Textured Vegetable Protein

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)

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

Other Recipe Ideas..
Textured vegetable protein tacos
Textured vegetable protein manwich



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