Spicy Veggie Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1/2 c dry TVP (reconstituted in warm water, and rinsed)1 tbsp canola oil1/3 c chopped celery2/3 c chopped carrots1/2 c chopped red bell pepper1 c chopped green bell pepper3/4 c chopped zucchinione chopped portobello mushroom1 1/2 c chopped onion1 minced fresh jalapeno pepper4 cloves minced garlic1/4 c minced chipotles in adobo sauce1 tsp salt1 tbsp oregano1 tbsp chili powder2 tsp cumin2 cans tomatoes (whole or diced, no salt added)2 c red kidney beans (1 can, drained and rinsed)2 c black beans (1 can, drained and rinsed)
Heat up canola oil in a large pot and cook all vegetables, garlic and jalapenos under soft, but not browned (10-ish minutes)
Stir in TVP and chipotles and seasonings, cook for a minute or two.
Add both cans of tomatoes, including juice, crushing them with your hands.
Let simmer for at least 45 minutes, the longer it cooks, the better the flavour (add water if needed.)
Add the beans and then simmer for only 30 minutes more before serving.
Stir in TVP and chipotles and seasonings, cook for a minute or two.
Add both cans of tomatoes, including juice, crushing them with your hands.
Let simmer for at least 45 minutes, the longer it cooks, the better the flavour (add water if needed.)
Add the beans and then simmer for only 30 minutes more before serving.
Nutritional Info Amount Per Serving
- Calories: 169.0
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 377.2 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 8.6 g
- Protein: 8.7 g
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