Vegetarian Chili Recipe
Ingredients
- 1 cup boiling water
- 1 cup dry textured vegetable protein (TVP)
- 2 16-ounce cans chopped tomatoes
- 1 3-ounce can tomato paste
- 1 cup frozen corn
- 1 zucchini, chopped
- 2 carrots, chopped
- 1 large onion, coarsely chopped
- 1 bell pepper, chopped
- 1 jalapeno pepper, minced
- 3 tablespoons chili powder (or more to taste)
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 15-ounce can kidney, pinto, or black beans
Directions
- Pour the boiling water over the TVP and let sit for 5 minutes. Then combine with the remaining ingredients except the beans. Cover and simmer for 1 hour. Add the beans and simmer for an additional 30 minutes. Serve alone or over rice or pasta.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1812g | |
| Calories 948 | |
| Calories from Fat 85 | 9% |
| Total Fat 9.81g | 12% |
| Saturated Fat 2.48g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 3411mg | 142% |
| Potassium 5103mg | 146% |
| Total Carbs 185.7g | 50% |
| Dietary Fiber 50.5g | 168% |
| Sugars 58.21g | 39% |
| Protein 48.42g | 77% |
