Fast & Easy Chili
Yield
4 servingsPrep
10 minCook
25 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 2 | tablespoons |
water
|
|
| 2 | each |
hot chili peppers
|
*
|
| 3 | each |
garlic cloves
chopped |
|
| 1 | can |
pinto beans
|
*
|
| 1 | can |
tomato sauce
|
*
|
| 1 | cup |
TVP (Texturized Vegetable Protein)
|
* |
| 1 | teaspoon |
chili powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 3E+1 | ml |
water
|
|
| 2 | each |
hot chili peppers
|
*
|
| 3 | each |
garlic cloves
chopped |
|
| 1 | can |
pinto beans
|
*
|
| 1 | can |
tomato sauce
|
*
|
| 237 | ml |
TVP (Texturized Vegetable Protein)
|
* |
| 5 | ml |
chili powder
|
|
Directions
Sauté onion and peppers in water, and add garlic when nearly clear.
Add beans, tomato sauce, TVP, and spices.
Cook at low heat for 5 to 10 minutes until TVP is soft.
