* Exported from MasterCook * TVP® CHILI Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chili Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c TVP® x Boiling water to cover 2 tb Taco Seasoning (more or Less) x Chili powder x Salt 1 Green pepper 1 md To large onion, chopped 1 To 2 cloves x Wine or balsamic vinegar 1 16 oz can diced tomatoes 1 To 2 cans kidney beans 1 8 oz can tomato sauce x Chili powder 1/2 To 1 t dried basil x Pace medium picanti Soak about 1 cup of TVP® in boiling water, to cover, with several tbsp taco seasoning, extra chili powder, and salt to taste...let it sit until the TVP® has soaked up much of the water and flavor from the spices. Meanwhile, saute 1 chopped green pepper, 1 chopped med/large onion, and 1-2 cloves finely chopped garlic in wine or balsamic vinegar until the onion is translucent. 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 1/2-1 tsp dried basil (or several chopped leaves if fresh). Drain excess liquid from the TVP® (so there isn't a puddle of water...it can still be wet) and add to the rest. Bring to a boil, reduce heat, and simmer 20 minutes or more. To each bowl my SO and I like a big blob of Pace medium picante, but my 6 yo likes it plain with baked Tostito's. Source: Apparent original. Posted by KPSMARTI@EKU.ACS.EKU.EDU to the Fatfree Digest [Volume 15 Issue 12] Feb. 12, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80 - - - - - - - - - - - - - - - - - - TVP is a registered trademark of Archer-Daniels-Midland Company.