Perfect for Autumn Vegetarian Chili
photo by Healthy Debbie
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1 cup textured vegetable protein (TVP)
- 7⁄8 cup water
- 1 teaspoon vegetable bouillon granules
- 1 1⁄2 cups canned tomatoes, petite diced works well (plain or flavored)
- 1 onion, chopped
- 1 green pepper, chopped
- 1 1⁄2 cups canned chili beans or 1 1/2 cups red kidney beans
- 1 teaspoon olive oil
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon cumin
- 7 -8 sprigs fresh parsley
- 1⁄4 teaspoon salt and pepper (to taste)
directions
- Boil the water and add to the textured vegetable protein. Let it sit until most of the water is absorbed.
- Saute the onion and pepper in the olive oil until soft.
- Combine the TVP, onions and peppers, diced tomatoes, and the rest of the ingredients into a teflon lined pan and cook on medium low for 30 minutes, stirring occasionally.
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Reviews
-
Although I did include 2 cups of the tomatoes, 3 cups of beans & just 1/4 teaspoon of cumin, THIS CHILI WAS GREAT ~ I just like lots of beans in my chili & the extra tomatoes gave it a little more liquidity! Definitely something I'd make again! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]
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