Guest guest Posted September 10, 2001 Report Share Posted September 10, 2001 Okay, my cable modem is giving me a hard time so I'm having to send my email from my account. Anyway, this is a recipe I modified from a chili containing hamburger. I got the original recipe from http://www.meals.com. The name of the recipe is still the same. This recipe takes maybe a total of 40 minutes to make, cooking time included, if you use tvp instead of the crumbles. 1 c TVP or 1 lb. veggie crumbles 1 c. diced onion 2 clove garlic, finely chopped 2-16.oz cans kidney, pinto or black beans, drained 2-1/2 c. thick & chunky salsa 1-4 oz. can diced green chiles 2 t. chili powder 1/2 t. dried oregano 1/2 t. ground cumin 1/2-3/4 c. water (optional) Cook veggie crumbles, onion & garlic in a large skillet until veggie crumbles are browned. (Just do onion & garlic until slightly browned & carmelized if you're not using crumbles) Stir in beans, salsa, chiles, chili powder, oregano & cumin (also add TVP at this point if you're using it instead of veggie crumbles). Bring to a boil. REduce heat to low, cover. Cook, stirring frequently, for 20 to 25 minutes. You may also need to add the 1/2-3/4 c. water to the chili during cooking depending on how much of the liquid from the salsa the TVP eventually soaks up. I needed to anyway, because the chili started to stick to the pan because there wasn't enough liquid. Garnish as desired before serving. Get email alerts & NEW webcam video instant messaging with Messenger http://im. Quote Link to comment Share on other sites More sharing options...
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