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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 222.5
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 484.7 mg
  • Total Carbs: 27.4 g
  • Dietary Fiber: 12.5 g
  • Protein: 25.2 g

View full nutritional breakdown of Colorado Red Chili (Soy Version) calories by ingredient
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Colorado Red Chili (Soy Version)

Submitted by: DOGSHOUSE

Introduction

A Low Fat, Competition-Style Chili, made with Textured Vegetable Protein A Low Fat, Competition-Style Chili, made with Textured Vegetable Protein
Number of Servings: 12

Ingredients

    2 10 oz. Packages (about 5. 5 cups dry) TVP, Prepared per Package Directions
    Kitchen Bouquet for color (optional)
    2-28oz. Can diced tomatoes , drained and rinsed
    4oz. Can tomato paste
    1 Quart Vegetable or Chicken Stock

    Note:
    The chilies listed will produce a moderately spiced chili. Substitute powdered chilies you like for heat and flavor. Commercial “chili powder” is a mixture of chili, cumin and other spices, and won't give the same results.

    Spice Mix 1:
    4 tbsp onion powder
    1 tbsp garlic powder
    1 tbsp Chimayo
    2 tbsp San Fernando
    1 tbsp Ancho

    Spice Mix 2:
    2 tbsp Puebla
    2 tbsp Ancho
    1 tbsp California Fancy
    1-1/2 tsp garlic powder
    2 tbsp cumin (1 tbsp)
    ½ tsp salt (¼ tsp)

    Spice Mix 3:
    2 tbsp California or San Fernando
    2 tbsp Puebla
    2 tbsp cumin
    1 tsp garlic powder

    Spice Mix 4:
    1 tbsp Ancho
    1 tbsp cumin
    ¼ tsp garlic powder

Directions

Makes about 12 -1 Cup Servings.

Rehydrate TVP in large pot per package directions (I use seasoned stock in place of water. Add Kitchen Bouquet for color in this step, if desired). Add Tomatoes, Tomato Paste, Chicken Stock and Spice Mix 1. Bring to a boil, reduce heat and simmer uncovered at lowest heat for 90 minutes, stirring occasionally.

Add Spice Mix 2, stir well, and simmer for 30 minutes, uncovered, stirring occasionally.

Add Spice Mix 3, stir well. Check for consistency- if too thick, add water, beer or more stock. Simmer 30 minutes, uncovered, stirring occasionally.

Add Spice Mix 4, stir well. Taste for salt and heat, adding salt or hot sauce as needed. Simmer a final 15 minutes, stirring occasionally.

Done. Enjoy!


Number of Servings: 12

Recipe submitted by SparkPeople user DOGSHOUSE.





TAGS:  Vegetarian Meals |

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Member Ratings For This Recipe

  • i have never heard of these spices and i make chili all the time... i bet i would have known them if i grew up in NM where i was born!! looks tasty. - 8/6/07

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  • YUMMY ! Filling, healthy, and spicy. Great for a filling lunch to help you make it til dinner. - 8/5/07

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