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Vegetarian Chili With TVP

Vegetarian Chili With TVP

WebMD Recipe from

  • 1 1/2 cups
    dry textured vegetable protein (TVP)
  • 2 tablespoons
    soy sauce
  • 3 15 ounce cans
    black beans, rinsed
  • 1 15 ounce can
    diced tomatoes
  • chipotle pepper with 2 tablespoons adobo sauce from the can
  • 1 tablespoon
    canola oil
  • onion, diced
  • 1 tablespoon
    chili powder
  • 2 teaspoons
    ground cumin
  • lime, juice
  • avocado, diced
    chopped fresh cilantro, to taste
    salt and pepper, to taste
    grated cheddar cheese, optional
  1. Boil a cup and a half of water and pour over the TVP in a bowl. Let stand for 5 minutes.
  2. In a food processor (I suppose you could use a blender), process the chipotle and adobo, the tomatoes, and about a third of the beans until smooth.
  3. Heat the oil in a large pot over medium-high heat. Add about three quarters of the onion and sauté for 3 minutes, until translucent and lightly brown. Reduce the heat and add the chili powder and cumin and sauté for another 30 seconds or so, stirring frequently so that it doesn't burn. Add the TVP and soy sauce, black beans, and the mixture from the food processor. Add a cup of water and let everything simmer for about 10 minutes.
  4. While the chili simmers, combine the avocado, the remaining quarter or so of onion, and half the lime juice in a bowl.
  5. Once the 10 minutes are up add half the lime juice and half the cilantro to the chili. Add salt and pepper until it's seasoned to your taste, and add more water if necessary to thin it out.
  6. Serve, topped with the avocado mixture and garnished with cilantro and optional cheese.
Nutritional Information

Makes: 8 servings
  • Calories222
  • Carbohydrates23.2 g
  • Cholesterol2 mg
  • Fat10 g
    • Saturated fat1.6 g
  • Sodium396 mg
  • Protein19 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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