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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 165.7
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 176.3 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 7.2 g
  • Protein: 13.8 g

View full nutritional breakdown of TVP White "Chicken" Chili calories by ingredient
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TVP White "Chicken" Chili

Submitted by: BBQTOFU

Introduction

An awesome SUPER HEALTHY twist on White Chicken Chili . . . low fat, low sodium, great source of protein! An awesome SUPER HEALTHY twist on White Chicken Chili . . . low fat, low sodium, great source of protein!
Number of Servings: 12

Ingredients

    2 Cups Textured Vegetable Protein (TVP)
    4 cups Unsalted Chicken Broth (or Water or Unsalted Vegetable Broth), separated, 2 cups each
    1 Tbsp Natural Ketchup (No HFCS)
    2 1/2 Tbsp Extra Virgin Olive Oil (EVOO)
    1 Cup Onions, chopped
    2 Tbsp Garlic, Minced (fresh or jarred, if jarred use 1 Tbsp)
    1 Carroll Shelby's White Chicken Chili Kit (don't add Cayenne Pepper from kit unless you want it blazin' hot! SEE BELOW)
    1/4 Cup cool water
    1 Can Diced Tomatoes, No Salt Added
    1 Can Organic Black Beans (low sodium) drained & rinsed
    1 Can Cannellini Beans (white kidney beans) drained & rinsed
    1/8 tsp Cayenne Pepper

Tips

This can easily be made into a vegetarian (or even vegan) version by just using water or vegetable broth instead of the unsalted chicken broth used here.


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Directions

- Measure out 2 cups of dry TVP into a large bowl.
Bring 2 Cups of your broth (or water) to a low boil and remove from heat. Mix in the 1 Tbsp of Ketchup to the broth. Once Ketchup dissolves completely pour over the TVP (to rehydrate) and stir to get all the TVP moistened, then cover the bowl with a plate. Let the bowl sit undisturbed for about 30 mins to 1 hour. I let it sit until it's slightly warm to the touch.
- Once the TVP has fully rehydrated, put the EVOO into a large pot and heat on medium heat. Once the EVOO is hot add your Onions and cook till transluscent, then add your Garlic (Mmmm Gahhlic!) and cook for about a minute more or until you get a nice garlic smell working.
- Add the TVP and the residual liquid from the bowl and cook, stirring constantly for about 5 minutes, this will get the flavors into the TVP. Add the remaining 2 cups of broth to the pot and then open and add the large seasoning packet from the Chili Kit and stir in really good.
- Before adding the packet of dehydrated bell peppers and jalepeno peppers from the Chili Kit I soak them in about 2 Tbsp of hot water to make sure they are fully rehydrated.
- Open the Mesa Flour packet from the Chili Kit and add to the 1/4 Cup of cool water and stir till smooth then add to the pot and stir in. Add the 1/8 tsp of Cayenne Pepper.
- Stir in the Can of Tomatoes and bring to a boil, cover and reduce to a simmer for 15 minutes.
- Uncover and add the Black Beans and Cannellin Beans and continue to simmer another 10 - 15 minutes until the chili begins to thicken.
- Serve over whole pasta or brown rice, top with shredded sharp cheddar cheese or sour cream, be creative. Serve with tortilla chips, unsalted XOCHiTL Tortilla chips are awesome with this chili!
- As is usual with a dish like this, it is ALWAYS better the 2nd day.

Enjoy!!!

Serving Size: Makes about 12, 3/4 cup servings






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