Yield: 5 servings
| Measure | Ingredient |
|---|---|
| 1 cup | TVP; reconstituted |
| 1½ cup | Finely chopped onions |
| 1½ teaspoon | Minced fresh garlic |
| ⅓ cup | Chopped canned green chiles, undrained |
| 1 cup | Diced tomatoes |
| ½ teaspoon | Vegit (salt substitute) |
| 1 teaspoon | Dried leaf oregano |
| 1 teaspoon | Cumin |
| 1¼ teaspoon | Chili powder |
| 3 cups | Canned red kidney beans, drained & rinsed |
| 1½ cup | Low-sodium tomato juice |
Combine the onion & garlic in large skillet or saucepan & cook, covered, over low heat until soft, stirring frequently to prevent scorching.
Add all other ingredients and mix thoroughly. Cook over medium heat until bubbling hot.
From DEEANNE's recipe files
From: Date: 04/14