Two Bean Chili (Vegetarian) |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Yes, yet another vegetarian chili recipe. The beauty of this one is it is REALLY yummy, has a decent amount of protein, and only simmers 25-30 minutes! It is definitely a favorite in our house, especially with cornbread. From Best Kept Secrets of Healthy Cooking by Sandra Woodruff. Ingredients:
1 cup textured vegetable protein |
7/8 cup vegetable broth |
1 large onion, chopped |
1 large green bell pepper, chopped |
1 (14 1/2 ounce) can tomatoes, crushed |
1 (16 ounce) can tomato sauce |
1 (15 ounce) can red kidney beans, drained |
1 (15 ounce) can pinto beans, drained |
2 -3 tablespoons chili powder |
1 teaspoon dried oregano |
1/2 teaspoon ground cumin |
Directions:
1. 1. Place the TVP and broth in a 3-quart pot and bring to a boil over high heat. Remove the pan from heat and let sit for 5 minutes, or until the broth has been absorbed.
2. 2. Add all of the remaining ingredients to the TVP mixture and stir to mix. Place over high heat and bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes or until the veggies are tender.
3. ENJOY!
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