Tvp chili

Yield: 1 servings

Measure Ingredient
1 cup TVP
\N x Boiling water to cover
2 tablespoons Taco Seasoning (more or
\N \N Less)
\N x Chili powder
\N x Salt
1 \N Green pepper
1 medium To large onion, chopped
1 \N To 2 cloves
\N x Wine or balsamic vinegar
1 \N 16 oz can diced tomatoes
1 \N To 2 cans kidney beans
1 \N 8 oz can tomato sauce
\N x Chili powder
½ \N To 1 t dried basil
\N x Pace medium picanti

Soak about 1 cup of TVP in boiling water, to cover, with several tbsp taco seasoning, extra chili powder, and salt to taste...let it sit until the TVP has soaked up much of the water and flavor from the spices. Meanwhile, saute 1 chopped green pepper, 1 chopped med/large onion, and 1-2 cloves finely chopped garlic in wine or balsamic vinegar until the onion is translucent. Stir in one can of diced tomatoes (~16 oz), one or two cans of drained and *rinsed* kidney beans, one can of tomato sauce (8 oz), chili powder, and ½-1 tsp dried basil (or several chopped leaves if fresh). Drain excess liquid from the TVP (so there isn't a puddle of can still be wet) and add to the rest. Bring to a boil, reduce heat, and simmer 20 minutes or more. To each bowl my SO and I like a big blob of Pace medium picante, but my 6 yo likes it plain with baked Tostito's.

Source: Apparent original.

Posted by KPSMARTI@... to the Fatfree Digest [Volume 15 Issue 12] Feb. 12, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....


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