Vegetarian Chili with TVP
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 219.2
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 699.6 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 13.0 g
- Protein: 16.8 g
View full nutritional breakdown of Vegetarian Chili with TVP calories by ingredient
Introduction
Delicious and protein packed vegetarian chili! Delicious and protein packed vegetarian chili!Number of Servings: 8
Ingredients
-
2 tbsp Chili powder
1.50 tsp Cumin seed
1 tsp Oregano, ground
0.50 tsp Pepper, red or cayenne
1 tsp Salt
2 clove Garlic
1 large Onions, raw
1.75 cup Beans, red kidney
1 tbsp Soy sauce (tamari)
1.75 cup Beans, pinto
1 tbsp Ketchup, Heinz
1 tbsp Extra Virgin Olive Oil
4 cup Del Monte Diced Tomatoes, No Salt Added
1.5 cup Bob's Red Mill TVP
Directions
Chop onions then sautee in olive oil.
In a depressed pot, boil 1.5 cups of water, then add tamari and ketchup before stirring in Tvp. Stir and set aside off heat.
After onions start to become translucent, Add minced garlic and sautee for 1-2 minutes. Add 2 cans of diced tomatoes, both cans of undrained beans. Add tvp. Add all seasonings and stir.
Cook on low simmer for 20-30 mins.
Top with a tablespoon of low fat plain greek yogurt or shredded cheddar if you like!
Serving Size: Makes 8 one cup servings
In a depressed pot, boil 1.5 cups of water, then add tamari and ketchup before stirring in Tvp. Stir and set aside off heat.
After onions start to become translucent, Add minced garlic and sautee for 1-2 minutes. Add 2 cans of diced tomatoes, both cans of undrained beans. Add tvp. Add all seasonings and stir.
Cook on low simmer for 20-30 mins.
Top with a tablespoon of low fat plain greek yogurt or shredded cheddar if you like!
Serving Size: Makes 8 one cup servings