TVP® Chili

* Exported from MasterCook *

TVP® CHILI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c TVP®
x Boiling water to cover
2 tb Taco Seasoning (more or
Less)
x Chili powder
x Salt
1 Green pepper
1 md To large onion, chopped
1 To 2 cloves
x Wine or balsamic vinegar
1 16 oz can diced tomatoes
1 To 2 cans kidney beans
1 8 oz can tomato sauce
x Chili powder
1/2 To 1 t dried basil
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 1/2-1 tsp dried basil (or several
chopped leaves if fresh). Drain excess liquid from the TVP® (so there
isn't a puddle of water...it 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@EKU.ACS.EKU.EDU 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@aol.com using MMCONV. Archived
through kindness of Karen Mintzias, km@salata.com. 1.80á


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TVP is a registered trademark of Archer-Daniels-Midland Company.