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Title: Country Chili with Tvp
Categories: Chili Vegetarian Vegan
Yield: 10 Servings

MIX AND LET STAND
2cBoiling water
2cTVP flakes or Chunks
2tbKetchup
PREPARE
1lgOnion, chopped
1lgGreen pepper, chopped
2 Cloves garlic, chopped
1 Jalepeno pepper, chopped
2tbOlive oil
2tbChili powder
2tsCumin
2tsOregano
1/2tsCayenne
2 28oz cans chopped tomato
2 16oz cans kidney beans
2cHot water OR vegetable broth
16ozPackage frozen corn kernals

1) Pour 2 cups boiling water over TVP chunks and ketchup and let stand 10 minutes. 2) Heat a large dutch oven. Add olive oil. Over medium heat saute the onions, pepper and garlic a few minutes. Sprinkle the spices over the TVP and stir with a fork. 3) Add the TVP to the pan and cook a few minutes. Stir in the beans, tomatoes and water or broth. Cover and simmer 30 minutes to one hour. Taste and add salt if desired. Add the frozen corn during last 15 minutes. PER SERVING: Calories: 198, Protein: 14gm, Carbohydrate: 31gm, Fat: 3gm FROM The TVP Cookbook by Dorothy Bates, ISBN:0-913990-79-5 Typed for Meal Master by Susan Grabowski on 5/7/93

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