Randy's Vegetarian Chili
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 ounce chili seasoning mix
- 1 (8 ounce) can tomato sauce
- 1 (20 ounce) can diced tomatoes with green chilies
- 2 (16 ounce) cans kidney beans, rinsed
- 12 ounces textured vegetable protein, reconstituted
- 1 teaspoon salt
- 1 cup reduced-fat Mexican cheese blend
directions
- The best chili seasoning mix to use is Williams Tex Mex Chili Seasoning Mix in 1 oz packets, but you can use 2 Tbs of any other chili seasoning mix, or mix your own from various types of chili powders, onion powder and garlic.
- To reconstitute the texturized vegetable protein, boil almost 1 cup of water and then add 1 cup of the dry TVP. Stir and let stand for about 5 minutes. Morningstar makes a good meat substitute - freezer section, by the Boca.
- Heat all ingredients for about 20 minutes in a saucepan, stirring frequently.
- Sprinkle liberally with cheesy goodness after it is in a bowl. Serve with cornbread made from scratch in a cast iron pan. Goes great with beer, especially a Harp or red or brown ale.
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RECIPE SUBMITTED BY
I love to cook vegetarian and bake desserts. Lowfat is usually a priority and I love high-fiber and ethnic foods.