Chipotle TVP Chili
- Number of Servings: 6
Ingredients
1/3 cup Red kidney beans1/3 cup Pinto beans1/2 cup chopped onion1 tbsp Olive oil2 cups Chicken broth (home made, condensed)3 cups Water1/3 cup Chopped tomatoes (fresh or canned)1 Chipotle pepper (chopped) (2 for extra spice)2 tbsp Chili powder1/3 cup Wild rice1/2 cup Texturized vegetable proteinShredded low fat cheddar cheesecilantrolime juice
Makes 6 cups.
1. Degas kidney and pinto beans then boil until soft (I tend to do this in my slow cooker the night before, but in a pinch, you can substitute with ~ 1/2 cup of each canned)
2. Mix chicken broth, water, chili powder, chipotle pepper and tomatoes into slow cooker on high.
3. Fry onions in olive oil.
4. Add onions, beans and rice to slow cooker.
5. Once chili is almost boiling, turn slow cooker to lowest setting and leave over night.
6. In morning, add green pepper and TVP and turn off cooker allowing to cool.
7. Reheat to serve - squeeze a wedge of lime juice and spread 1/3 cup shredded cheddar over bowl of chili before heating, then garnish with 1 tbsp of chopped cilantro before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user CHRISTINEV4.
1. Degas kidney and pinto beans then boil until soft (I tend to do this in my slow cooker the night before, but in a pinch, you can substitute with ~ 1/2 cup of each canned)
2. Mix chicken broth, water, chili powder, chipotle pepper and tomatoes into slow cooker on high.
3. Fry onions in olive oil.
4. Add onions, beans and rice to slow cooker.
5. Once chili is almost boiling, turn slow cooker to lowest setting and leave over night.
6. In morning, add green pepper and TVP and turn off cooker allowing to cool.
7. Reheat to serve - squeeze a wedge of lime juice and spread 1/3 cup shredded cheddar over bowl of chili before heating, then garnish with 1 tbsp of chopped cilantro before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user CHRISTINEV4.
Nutritional Info Amount Per Serving
- Calories: 189.2
- Total Fat: 6.4 g
- Cholesterol: 8.7 mg
- Sodium: 899.5 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 4.2 g
- Protein: 19.3 g
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