Recipe: Spicy TVP Chili

On tonight's menu, a one pan Spicy TVP Chili that makes 4 meal-sized portions. This recipe freezes well and gets better with time (leftovers!).

Incredibly yummy vegetarian chili!

Ingredients:
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

Method:
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

Calories	220
Fat	2g
Saturated Fat	0g
Cholesterol	0mg
Sodium	920mg
Carbohydrates	40g
Fiber	13g
Sugars	12g
Protein	16g