Chipotle TVP Chili
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Chipotle TVP Chili calories by ingredient
Introduction
Delicious, low fat, but hearty veggie chili that will fill that hollow leg and warm your innards on a cold damp day.I am always looking for delicious alterations to this recipe, so let be know if you come up with any good ones! Delicious, low fat, but hearty veggie chili that will fill that hollow leg and warm your innards on a cold damp day.
I am always looking for delicious alterations to this recipe, so let be know if you come up with any good ones!
Number of Servings: 6
Ingredients
-
1/3 cup Red kidney beans
1/3 cup Pinto beans
1/2 cup chopped onion
1 tbsp Olive oil
2 cups Chicken broth (home made, condensed)
3 cups Water
1/3 cup Chopped tomatoes (fresh or canned)
1 Chipotle pepper (chopped) (2 for extra spice)
2 tbsp Chili powder
1/3 cup Wild rice
1/2 cup Texturized vegetable protein
Shredded low fat cheddar cheese
cilantro
lime juice
Directions
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.