Recipe: Country Chili with TVP

COUNTRY CHILI WITH TVP

FOR THE TVP:
2 cups boiling water
2 cup TVP (Textured Vegeetable Protein) flakes or chunks
2 tbsp ketchup
FOR THE CHILI:
1 large onion, chopped
1 large green bell pepper, chopped
2 cloves garlic, chopped
1 jalapeno pepper, chopped
2 tbsp olive oil
2 tbsp chili powder
2 tsp cumin
2 tsp oregano
1/2 tsp cayenne
2 cans (28 oz each) chopped tomatoes
2 cans (16 oz each) kidney beans, drained
2 cups hot water or vegetable broth
1 (16 oz) package frozen corn kernels, thawed

Pour 2 cups boiling water over TVP chunks and ketchup and let stand 10 minutes.

Heat a large Dutch oven. Add olive oil. Over medium heat saute the onions, pepper and garlic a few minutes.

Sprinkle the spices over the TVP and stir with a fork. Add the TVP to the pan and cook a few minutes.

Stir in the beans, tomatoes and water or broth. Cover and simmer 30 minutes to 1 hour.. Add the frozen corn during last 15 minutes of cooking. Taste and add salt if desired

Servings: 10
Source: The TVP Cookbook by Dorothy R. Bates