Tangy TVP and Bean Chili

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* Exported from MasterCook *

 

Tangy TVP and Bean Chili

 

Recipe By :Vegan Delights - Jeanne Marie Martin

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 cups dry kidney or pinto beans -- soaked and cooked

2 to 3 tablespoons natural oil

2 cups chopped onion (about 1 large)

4 to 6 cloves garlic -- minced

1 to 2 green peppers (optional) -- chopped

4 to 5 large tomatoes -- cored and chopped

or

1 28 oz can tomatoes -- cored and chopped

1 cup TVP

7/8 cup boiling water

1 12 oz can tomato paste

2 tablespoons tamari soy sauce

3 teaspoons chili powder

2 to 3 teaspoons parsley

1 to 1 1/2 teaspoons sea salt

1 teaspoon oregano

1/2 teaspoon sea kelp

1/4 teaspoon cumin seeds or powder

1/8 teaspoon cayenne, or to taste

1 teaspoon crushed dried red chile peppers or 1 to 2

fresh hot peppers (optional) -- chopped

 

Serves 6 to 8. While the beans are cooking, heat the oil in a large pot and

saute the onions and garlic for 2 to 3 minutes until semi-tende. Add the green

pepper and saute another 1 to 2 minutes. Add the tomatoes and simmer on low

heat 10 to 15 minutes. Meanwhile, mix the TVP with the boiling water and let it

sit for 10 minutes while it expands and softens. Then add the TVP and all the

remaining ingredients except the beans, to the vegetables. Simmer the sauce on

low heat, covered, for 35 to 50 minutes.

 

When the beans re ready, drain them and save the liquid. Mix the sauce and

beans together and add enough of the reserved bean liquid to bring the chili to

the desired consistency. Cook the chili for 20 to 30 minutes. Serve with

chunks of bread or cornbread along with guacomole and/or salsa. Keeps

refrigerated for 7 days or may be frozen.

 

 

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Per Serving (excluding unknown items): 107 Calories; 1g Fat (9.7% calories from

fat); 5g Protein; 23g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 1140mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0