Thompson's Homestyle Chili with a vegetarian twist

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Thompson's Homestyle Chili with a vegetarian twist calories by ingredient


Introduction

Found this recipe on the Thompson's Red Kidnew Beans and I add some TVP (textured vegetable protein) to boost the protein value. And to me, it's the ideal spice combinaison!!! Found this recipe on the Thompson's Red Kidnew Beans and I add some TVP (textured vegetable protein) to boost the protein value. And to me, it's the ideal spice combinaison!!!
Number of Servings: 8

Ingredients

    454 gram (1 lb) of Red kidney beans
    4 c fresh water
    2 onions diced
    2 cloves garlic, minced
    1 green pepper chopped
    1 red bell pepper chopped
    540 ml (1 can) tomatoes diced or 2 c of fresh diced tomatoes
    1 tbsp chili powder
    2 tsp cocoa powder
    2 tsp ground cumin
    1 tsp salt
    1/4 tsp chili pepper flakes
    1/4 tsp cinnamon
    398 ml (1 can) tomato sauce
    1 c kernel corn
    1 c TVP soaked in 1c of vegetable broth

Directions

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.