Meatless Friday~ Tasty TVP Chili
My goal in making this chili was for Spencer to think he was eating hamburger. Alas, he is a conscious Catholic and asked first so I had to admit it was TVP, not ground beef. But I swear, you totally can’t tell. I would feed this stuff to my dad!
Tasty TVP Chili
You Will Need:
- 3 cups cooked beans or 2 cans. I used equal amounts kidney and pinto.
- 1 can diced tomatoes
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 2 TBSP olive oil
- 2 cups vegetable broth, or less if you like a thicker chili
- 2 shredded carrots
- 2 TBSP chili powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 3/4 C TVP
Heat olive oil. Saute onion, garlic, and bell pepper. Add beans, tomato, and vegetable broth, bring to a boil, reduce to a simmer. While chili is simmering, reconstitute the TVP by adding 3/4 C hot water and letting sit for 5-10 minutes. Add TVP and shredded carrot to chili. Add chili powder, salt, and pepper. Simmer for another 20 minutes or more. Serve with steamed broccoli and corn bread.
Cornbread: I just used the recipe on the back of the cornmeal canister, with a few substitutions. I used soy milk in place of dairy milk. For an egg substitute I mixed 1 TBSP ground flax seed with 1/4 C water and let rest for 2 minutes before mixing in. Not even kidding, this is the best cornbread I have made, even with the substitutions. I much prefer my new flax seed substitute over my previous use of soy flour. It is a great exchange because you reduce the bad cholesterol by eliminating the egg, but increase your good cholesterol with the addition of flax seed. It is also more thrifty than an egg!
I hope you have the opportunity to enjoy this recipe for your Meatless Monday, or any day! I know this will be a frequent favorite in my recipe collection.
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