Tvp Chili

Name: Tvp Chili
Ingredients: 1 cup TVP (Texturized Vegetable Protein); 1 x water boiling, to cover; 2 tablespoons taco seasoning mix; 1 x chili powder; 1 x salt; 1 each green bell peppers; 1 each onions chopped; 2 cloves garlic minced; 1 x wine or balsamic vinegar; 16 ounces tomatoes diced; 16 ounces red kidney beans 1 can, drained and rinsed, or up to 2 cans; 8 ounces tomato sauce; 1 x chili powder to taste; 1 1/2 teaspoons basil dried

14 ingredients

7 steps

Ingredients

1 cup TVP (Texturized Vegetable Protein)
1 x water boiling, to cover
2 tablespoons taco seasoning mix
1 x chili powder
1 x salt
1 each green bell peppers
1 each onions chopped
2 cloves garlic minced
1 x wine or balsamic vinegar
16 ounces tomatoes diced
16 ounces red kidney beans 1 can, drained and rinsed, or up to 2 cans
8 ounces tomato sauce
1 x chili powder to taste
1 1/2 teaspoons basil dried

Directions

1

Soak about 1 cup of TVP in boiling water, to cover, with several tbsp taco seasoning, extra chili powder, and salt to taste.
2

Let it sit until the TVP has soaked up much of the water and flavor from the spices.
3

Meanwhile, saute 1 chopped green pepper, 1 chopped med/large onion, and 1 to 2 cloves finely chopped garlic in wine or balsamic vinegar until the onion is translucent.
4

Stir in one can of diced tomatoes (~16 oz), one or two cans of drained and rinsed kidney beans, one can of tomato sauce (8 oz), chili powder, and 1/2 to 1 teaspoon dried basil (or several chopped leaves if fresh).
5

Drain excess liquid from the TVP (so there isn't a puddle of water.
6

it can still be wet) and add to the rest.
7

Bring to a boil, reduce heat, and simmer 20 minutes or more.