|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 48g||18%|
|Dietary Fiber 13g||45%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Use dried kidney beans or black beans to make this homemade vegetarian chili with TVP or TSP. The generous amount of TVP (textured vegetable protein) in this recipe gives this veggie chili a chewy and "meaty" texture.
- 2 cups uncooked beans (kidney or black beans)
- 8 cups of water
- 1 cup hot vegetable broth
- 1 cup uncooked TVP (textured vegetable protein) or TSP (textured soy protein)
- 2 bay leaves
- 1/4 cup olive oil
- 2 onions, diced
- 4 cloves garlic, minced
- 1 green or red chili pepper, minced
- 1/2 tsp cayenne pepper
- 2 tsp coriander
- 2 tsp cumin
- 1 tbsp chili powder
- 1 (28 oz.) can diced or crushed tomatoes
- Salt and pepper to taste
Gather the ingredients.
In a large soup or stock pot, soak beans in water for at least 6 hours or overnight. Retain soaking water.
Bring beans and water to a slow simmer. Allow them to cook for at least one hour.
In a small bowl, combine hot vegetable broth with TVP and bay leaves. Allow to sit for five to ten minutes.
In a separate large soup or stock pan, sautee onions, garlic and chili pepper in olive oil for three to five minutes, until onions are soft. Reduce heat and add TVP, cayenne, coriander, cumin, and chili powder. Stir well to combine.
Add cooked beans, tomatoes and salt and pepper to taste. Bring to a slow simmer and stir well to combine. Allow to cook for at least 45 minutes more.
Taste and adjust seasonings, and remove the bay leaf before serving. Enjoy.