Thompson's Homestyle Chili with a vegetarian twist
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
454 gram (1 lb) of Red kidney beans4 c fresh water2 onions diced2 cloves garlic, minced1 green pepper chopped1 red bell pepper chopped540 ml (1 can) tomatoes diced or 2 c of fresh diced tomatoes1 tbsp chili powder2 tsp cocoa powder2 tsp ground cumin1 tsp salt1/4 tsp chili pepper flakes1/4 tsp cinnamon398 ml (1 can) tomato sauce1 c kernel corn1 c TVP soaked in 1c of vegetable broth
Soak beans overnight in cold water. Drain.
Pick and rinse beans. Add 4 cups cold water, cover, heat to boiling, simmer 50 minutes. Drain.
Cook onions, garlic, red and green bell pepper 10 minutes or until onion is clear.
Stir in tomatoes, chili powder, cocoa, salt, chili flakes and cinnamon. Cook for 5 min.
Stir in kidney beans, kernel corn and tomato sauce.
Cover and simer for 1 hour.
Number of Servings: 8
Recipe submitted by SparkPeople user MARISABELLES.
Pick and rinse beans. Add 4 cups cold water, cover, heat to boiling, simmer 50 minutes. Drain.
Cook onions, garlic, red and green bell pepper 10 minutes or until onion is clear.
Stir in tomatoes, chili powder, cocoa, salt, chili flakes and cinnamon. Cook for 5 min.
Stir in kidney beans, kernel corn and tomato sauce.
Cover and simer for 1 hour.
Number of Servings: 8
Recipe submitted by SparkPeople user MARISABELLES.
Nutritional Info Amount Per Serving
- Calories: 162.3
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 970.6 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 8.0 g
- Protein: 11.4 g
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