| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Chili, Vegetables, Vegetarian | 10 | Servings |
INGREDIENTS
| 2 | c | Boiling water |
| 2 | c | TVP flakes or Chunks |
| 2 | T | Ketchup |
| 1 | Onion, chopped | |
| 1 | Green pepper, chopped | |
| 2 | Cloves garlic, chopped | |
| 1 | Jalepeno pepper, chopped | |
| 2 | T | Olive oil |
| 2 | T | Chili powder |
| 2 | t | Cumin |
| 2 | t | Oregano |
| 1/2 | t | Cayenne |
| 2 | 28oz cans chopped tomato | |
| 2 | 16oz cans kidney beans | |
| 2 | c | Hot water OR vegetable broth |
| 16 | oz | Package frozen corn kernals |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 104
Calories From Fat: 32
Total Fat: 3.7g
Cholesterol: <1mg
Sodium: 359mg
Potassium: 345.2mg
Carbohydrates: 15.3g
Fiber: 4.4g
Sugar: 4.2g
Protein: 3.9g