Adina's Easy Instant Vegan Chili [gluten free!]
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 bag [10 oz.] Bob's Red Mill TVP [Gluten free]4 cups boiling water1 large can [28 oz.] pinto beans1 medium jar [16 oz] salsa [of choice; I use mild]1 large can [28 oz.] tomato puree [I use a no-salt one]Garlic powder, onion powder and ground cumin to taste
Reconstitute the TVP with the boiling water in a dutch oven or large soup pot. Rinse and drain the beans if desired; add to TVP. Add salsa, tomato puree, and spices [if desired]. Heat over medium-high heat until bubbly, stirring often. [add more water if needed.]
Serve with corn tortillas or chips, salad, avocados, olives, [vegan or vegetarian cheese or yogurt] or anything else you enjoy!
Freezes well, too.
Serving Size: makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user KOSHERHEALTHYME.
Serve with corn tortillas or chips, salad, avocados, olives, [vegan or vegetarian cheese or yogurt] or anything else you enjoy!
Freezes well, too.
Serving Size: makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user KOSHERHEALTHYME.
Nutritional Info Amount Per Serving
- Calories: 164.9
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 395.5 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 9.9 g
- Protein: 19.7 g
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