Country Chili with Tvp
Country Chili with Tvp recipe 202
202
Ingredients
| 2 | cups |
water
boiling |
|
| 2 | cups |
TVP (Texturized Vegetable Protein)
flakes or chunks |
* |
| 2 | tablespoons |
ketchup
|
|
| 1 | large |
onions
chopped |
|
| 1 | large |
green bell peppers
|
|
| 2 | cloves |
garlic
chopped |
|
| 1 |
jalapeño pepper
chopped |
* | |
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
chili powder
|
|
| 2 | teaspoons |
cumin
|
|
| 2 | teaspoons |
oregano
|
|
| ½ | teaspoon |
cayenne pepper
|
* |
| 2 | cans |
tomatoes
chopped |
* |
| 32 | ounces |
red kidney beans
|
|
| 2 | cups |
water
or vegetable broth, hot |
|
| 16 | ounces |
whole kernel corn, frozen
|
* |
Directions
Pour 2 cups boiling water over TVP chunks and ketchup and let stand 10 minutes.
Heat a large dutch oven. Add olive oil. Over medium heat sauté the onions, pepper and garlic a few minutes. Sprinkle the spices over the TVP and stir with a fork.
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.
Nutrition Facts
Serving Size 149g (5.3 oz)Amount per Serving
Calories 8123% of calories from fat
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 252mg
10%
Total Carbohydrate
4g
4%
Dietary Fiber 5g
19%
Sugars g
Protein
8g
Vitamin A 7%
•
Vitamin C 18%
Calcium 3%
•
Iron 7%
* based on a 2,000 calorie diet
How is this calculated?
Hildeard
superb - the BEST and I am a VERY finicky eater
over 12 years ago