Title: Country Chili with Tvp
Categories: Chili Vegetarian Vegan
Yield: 10 Servings
| MIX AND LET STAND |
| 2 | c | Boiling water |
| 2 | c | TVP flakes or Chunks |
| 2 | tb | Ketchup |
| PREPARE |
| 1 | lg | Onion, chopped |
| 1 | lg | Green pepper, chopped |
| 2 | | Cloves garlic, chopped |
| 1 | | Jalepeno pepper, chopped |
| 2 | tb | Olive oil |
| 2 | tb | Chili powder |
| 2 | ts | Cumin |
| 2 | ts | Oregano |
| 1/2 | ts | Cayenne |
| 2 | | 28oz cans chopped tomato |
| 2 | | 16oz cans kidney beans |
| 2 | c | Hot water OR vegetable broth |
| 16 | oz | Package 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