Country Chili with Tvp

Course : Vegetables
Serves: 10
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--------MIX AND LET STAND -------
2 cup Boiling water
2 cup TVP flakes or Chunks
2 teaspoon Oregano
1/2 teaspoon Cayenne
56 ounces can chopped tomato
32 ounces kidney beans
2 cup Hot water OR vegetable broth
16 ounces Package frozen corn kernals
2 tablespoons Ketchup
-------------PREPARE- -------
1 large Onion, chopped
1 large Green pepper, chopped
2 Cloves garlic, chopped
1 large Jalepeno pepper, chopped
2 tablespoons Olive oil
2 tablespoons Chili powder
2 teaspoon Cumin

Preparation / Directions:

1) Pour 2 cups boiling water over TVP chunks and ketchup and let stand 10 minutes. 2) 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. 3) 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 one hour. Taste and add salt if desired. Add the frozen corn during last 15 minutes.


Nutritional Information:

Calories: 198, Protein: 14 gm, Carbohydrate: 31 gm, Fat: 3 gm

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