Quick Chili
- 1/2 cup boiling water
- 1/2 cup textured vegetable protein*
- 1 onion, chopped
- 1 green bell pepper, diced
- 2 large garlic cloves, minced
- 1/2 cup water or vegetable stock
- 2 15-ounce cans pinto beans
- 1 15-ounce can tomato sauce
- 1 cup fresh or frozen corn
- 1 to 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne
|
*Textured vegetable protein is made from soy protein and can replace beef. Pour the boiling water over the textured vegetable protein and let stand until softened. Braise the onion, bell pepper, and garlic in water until the onion is soft, then add the remaining ingredients, including the textured vegetable protein. Simmer at least 30 minutes. |
