*  Exported from  MasterCook  *

                          COUNTRY CHILI WITH TVP®

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Chili                            Vegetarian
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----MIX AND LET STAND-----
   2       c            Boiling water
   2       c            TVP® flakes or Chunks
   2       tb           Ketchup
                        -----PREPARE-----
   1       lg           Onion, chopped
   1       lg           Green pepper, chopped
   2                    Cloves garlic, chopped
   1                    Jalepeno pepper, chopped
   2       tb           Olive oil
   2       tb           Chili powder
   2       ts           Cumin
   2       ts           Oregano
     1/2   ts           Cayenne
   2                    28oz cans chopped tomato
   2                    16oz cans kidney beans
   2       c            Hot water OR vegetable broth
  16       oz           Package frozen corn kernals

  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. PER
  SERVING: Calories: 198, Protein: 14gm, Carbohydrate:
  31gm, Fat: 3gm FROM The TVP® Cookbook by Dorothy Bates,
  ISBN:0-913990-79-5 Typed for Meal Master by Susan
  Grabowski on 5/7/93
 


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