CHILI TVP Vegan Pressure Cooker Fast
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 220.4
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,966.8 mg
- Total Carbs: 51.3 g
- Dietary Fiber: 24.4 g
- Protein: 18.9 g
View full nutritional breakdown of CHILI TVP Vegan Pressure Cooker Fast calories by ingredient
Introduction
This chili is meat free, well seasoned, less salt can be used, but this is how my family likes it. The recipe is done in pressure cooker for a quick made meal. This chili is meat free, well seasoned, less salt can be used, but this is how my family likes it. The recipe is done in pressure cooker for a quick made meal.Number of Servings: 12
Ingredients
-
3 cups dry pinto beans sorted and rinsed twice
2 cups BRed Mill Coarse TVP, textured vegetable protein, prepared
onion, brown, chopped coarse
Taco Bell or McCormicks Taco Seasoning
TBSP salt
1/2 tsp Cayenne pepper, makes it spicy, so optional
28 oz diced tomatos, I use Hunts or Del Monte
2 TBSP oil, olive oil is what I use.
Tips
After you add all other ingredients to the cooked beans, stir and let settle a moment, then Make sure there is about an inch of liquid on top of mixture, if not add enough water to cover 1 inch above the chili. Stir it good and continue cooking per instructions.
The oil must be added as it keeps the bean skins tender, if no oil they will be tough.
Directions
Place cleaned beans in pressure cooker with salt and oil, cover with water plus two inches above beans, cover cooker and cook on high until rocker rocks, then turn on to simmer to keep rocker rocking about 10 times a minute, COOK 45 min, while beans are cooking prepare TVP in bowl by pouring 2 cups boiling water over the tvp, After beans are done, reduce pressure, now add all other ingredients, put cover back on and bring to pressure at a simmer, for 15 more minutes. Now it is done, and is good.
Serving Size: about 12 1 cup servings
Serving Size: about 12 1 cup servings