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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This is a quick, extremely healthy vegan version of traditional chili. You can't even tell the difference. Ingredients:
1/2 cup boiling water |
1/2 cup textured vegetable protein |
1 onion, chopped |
1/2 green pepper, chopped |
1/2 red pepper, chopped |
1/2 yellow pepper, chopped |
1/2 orange bell pepper, chopped |
2 cloves garlic, minced |
1/2 cup water or 1/2 cup vegetable stock |
1 (19 ounce) can mixed beans |
1 (19 ounce) can kidney beans |
2 (19 ounce) cans whole tomatoes, sliced,juice included |
1 cup fresh corn or 1 cup frozen corn |
1 jalapeno pepper, sliced (optional) |
1 -2 teaspoon chili powder |
1 1/2 teaspoons dried oregano |
1 1/2 teaspoons ground cumin |
salt |
pepper |
1/4 teaspoon cayenne (more for spicier beans) |
Directions:
1. Pour the boiling water over the TVP and let stand until softened.
2. Braise the onion, bell peppers and garlic in water until onion is clear, then add remaining ingredients, including TVP.
3. Simmer for at least 30 minutes.
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