Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Chili Vegetarian
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----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
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TVP is a registered trademark of Archer-Daniels-Midland Company.
