Easy Vegetarian / Vegan Chili w/ TVP

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Easy Vegetarian / Vegan Chili w/ TVP calories by ingredient


Introduction

This is a very easy, tasty, high protein veggie chili that even meat eaters will love! This is a very easy, tasty, high protein veggie chili that even meat eaters will love!
Number of Servings: 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

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 .