 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
|
Sounds like a great vegan chili, full of fiber-full veggies and fulfilling meal either by itself or served over rice or pasta. Ingredients:
1 cup boiling water |
1 cup dry textured vegetable protein (tvp) |
2 (16 ounce) cans chopped tomatoes |
1 (3 ounce) can tomato paste |
1 cup frozen corn |
1 zucchini, chopped |
2 carrots, chopped |
1 large onion, coarsely chopped |
1 bell pepper, chopped |
1 jalapeno pepper, minced |
3 tablespoons chili powder (or more to taste) |
2 teaspoons cumin |
2 teaspoons garlic powder |
1 teaspoon dried oregano |
1 (15 ounce) can kidney beans or 1 (15 ounce) can pinto beans or 1 (15 ounce) can black beans |
Directions:
1. Pour the boiling water over the TVP and let sit for 5 minutes.
2. Combine with the remaining ingredients except the beans.
3. Cover and simmer for 1 hour.
4. Add the beans and simmer for an additional 30 minutes.
|
|