|Incredibly yummy vegetarian chili!|
1/2 cup TVP (dry)
2-3 tablespoons chili powder (to taste)
1 - 13oz can black beans
2 medium poblano peppers (seeded and rough chopped)
2 medium bell peppers (seeded and rough chopped)
3 tablespoons chopped pickled jalapenos
1 - 14oz jar plain or traditional pasta sauce
3 tablespoons Chia seeds (optional)
Freshly ground pepper to taste
|Rehydrated TVP 'browning' with peppers|
Combine TVP, peppers and 1 cup water in non-stick pan - I use my flat-bottomed ceramic non-stick wok. Cook over medium until water is adsorbed. Add black beans (drained), tomato sauce, 1-2 cups of water, black pepper and chili powder. Stir to combine. Turn heat to low and let simmer for 30 minutes. Add Chia seeds, stir well. Return to heat. Simmer another 10 minutes.
Serve with a dollop of plain greek yogurt or shredded cheddar cheese (not included in nutrition below).
Nutrition per serving