Country Chili with Tvp
Country Chili with Tvp recipe
Yield
16 servingsPrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
water
boiling |
|
| 473 | ml |
TVP (Texturized Vegetable Protein)
flakes or chunks |
* |
| 3E+1 | ml |
ketchup
|
|
| 1 | large |
onions
chopped |
|
| 1 | large |
green bell peppers
|
|
| 2 | Cloves |
garlic
chopped |
|
| 1 | each |
jalapeño pepper
chopped |
*
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
chili powder
|
|
| 1E+1 | ml |
cumin
|
|
| 1E+1 | ml |
oregano
|
|
| 2.5 | ml |
cayenne pepper
|
|
| 2 | cans |
tomatoes
chopped |
*
|
| 924.8 | ml/g |
red kidney beans
|
|
| 473 | ml |
water
or vegetable broth, hot |
|
| 462.4 | ml/g |
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.
