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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 243.8
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 887.9 mg
  • Total Carbs: 37.1 g
  • Dietary Fiber: 13.5 g
  • Protein: 18.4 g

View full nutritional breakdown of Easy Vegetarian / Vegan Chili w/ TVP calories by ingredient
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Easy Vegetarian / Vegan Chili w/ TVP

Submitted by: CARLASKIS

Introduction

This is a very easy, tasty, high protein veggie chili that even meat eaters will love! Sodium content of recipe is probably less than what's stated since the beans are drained and rinsed. This is a very easy, tasty, high protein veggie chili that even meat eaters will love! Sodium content of recipe is probably less than what's stated since the beans are drained and rinsed.
Number of Servings: 6

Ingredients

    1 c. TVP
    7/8 c. water
    1 T olive oil
    1/2 t. red pepper flakes (if desired)
    1/2 lg. onion, chopped
    5 cloves garlic, minced
    1 c. green bell pepper, chopped
    1 c. mushrooms, sliced
    1 28-oz can diced tomatoes
    2 T chili powder (or according to taste)
    1/4 t. cayenne pepper (or according to taste)
    1 can kidney beans (or other variety that you like)
    1 can canellini beans (or other variety)
    Chopped cilantro for garnish

Directions

Add 7/8 cup of boiling water to TVP, stir, & let sit for 5-10 minutes. Meanwhile, cut up veggies. Heat olive oil in a large pot over medium heat. Add red pepper flakes & let infuse into oil. Add veggies, season lightly with salt, and saute until slightly tender, approx. 5 minutes. Turn heat up to med-high, add TVP, & let it brown slightly. Add canned tomatoes, chili powder, salt, & cayenne pepper. Put lid on & simmer over low-med heat for 30 minutes. Drain & rinse beans. Add beans & let simmer for 5 more minutes. Sprinkle chopped cilantro on top for garnish. Tastes great served over brown rice.

Number of Servings: 6

Recipe submitted by SparkPeople user CARLASKIS.






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