Great vegetarian chili

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

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