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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetarian Main dish, Vegetarian 6 Servings

INGREDIENTS

1/3 c Olive oil
2 Onions, chopped
4 Cloves garlic, minced
2 Jalapeno peppers, chopped
1 Mild pepper, chopped
1 Red pepper, chopped
1 Green pepper, chopped
2 Tomatoes, diced
8 oz Tomato sauce
2 Rotel Tomatoes and Chilis
2 15-oz cans dark red kidney
Beans
3 c Water
4 T Chili powder
2 T Cumin
1 T Paprika
1 T Oregano
1 T Lemon juice
Salt, pepper to taste
Tabasco to taste
1 c Textured Vegetable Protein

INSTRUCTIONS

Saute onions, garlic, and peppers in oil until onions are  translucent.
Add spices and simmer for two minutes. Stir in remaining  ingredients,
adding the TVP last. You can adjust the amount of TVP to  obtain the
desired texture and consistency. You can substitute beer  for the water
for a more unique flavor. One jalapeno makes a mild  chili (two were
used for the cookoff). Simmer from four to six hours.  It's even better
the next day.  This was the Third Place Winner and Best of Show trophy
winner at the  4th Annual Lone Star Vegetarian Chili Cookoff held in
Dallas in  October. It was submitted by the Animal Connection of Texas
members  Mitch and Debbie Thompson, Cam Reilly and Cheryl Witchgers.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 304
Calories From Fat: 125
Total Fat: 14.3g
Cholesterol: 0mg
Sodium: 672.9mg
Potassium: 994.1mg
Carbohydrates: 37.8g
Fiber: 13.5g
Sugar: 9.9g
Protein: 11g


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