Country Chili With Tvp
Ingredients| MIX AND LET STAND 2 cup boiling water 2 cup tvp flakes or chunks 2 tbsp ketchup PREPARE 1 large onion, chopped 1 large green pepper, chopped 2 cloves garlic, chopped 1 jalepeno pepper, chopped 2 tbsp olive oil 2 tbsp chili powder 2 tsp cumin 2 tsp oregano 1/2 tsp cayenne 2 28oz cans chopped tomato 2 16oz cans kidney beans 2 cup hot water or vegetable broth 16 oz package frozen corn kernals |
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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
Servings:
10
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