Easy Vegetarian / Vegan Chili w/ TVP

Name: Easy Vegetarian / Vegan Chili w/ TVP Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 1 c. TVP; 7/8 c. water; 1 T olive oil; 1/2 t. red pepper flakes (if desired); 1/2 lg. onion chopped; 5 cloves garlic minced; 1 c. green bell pepper chopped; 1 c. mushrooms sliced; 1 28-oz can diced tomatoes; 2 T chili powder (or according to taste); 1/4 t. cayenne pepper (or according to taste); 1 can kidney beans (or other variety that you like); Chopped cilantro for garnish

Minutes to Prepare: 10
Minutes to Cook: 45

Number of Servings: 6

Ingredients

1 c. TVP7/8 c. water1 T olive oil1/2 t. red pepper flakes (if desired)1/2 lg. onion, chopped5 cloves garlic, minced1 c. green bell pepper, chopped1 c. mushrooms, sliced1 28-oz can diced tomatoes2 T chili powder (or according to taste)1/4 t. cayenne pepper (or according to taste)1 can kidney beans (or other variety that you like)Chopped cilantro for garnish

Directions

Add 7/8 cup of boiling water to TVP, stir, & let sit for 5-10 minutes. Meanwhile, cut up veggies. Heat olive oil in a large pot over medium heat. Add red pepper flakes & let infuse into oil. Add veggies, season lightly with salt, and saute until slightly tender, approx. 5 minutes. Turn heat up to med-high, add TVP, & let it brown slightly. Add canned tomatoes, chili powder, salt, & cayenne pepper. Put lid on & simmer over low-med heat for 30 minutes. Drain & rinse beans. Add beans & let simmer for 5 more minutes. Sprinkle chopped cilantro on top for garnish. Tastes great served over brown rice.

Number of Servings: 6

Recipe submitted by SparkPeople user .

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 173.9
Total Fat: 2.9 g
Cholesterol: 0.0 mg
Sodium: 573.1 mg
Total Carbs: 24.1 g
Dietary Fiber: 9.0 g
Protein: 14.0 g

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