TVP chili in crockpot

[Guest guest]

with canned beans, tomatoes etc.

 

 

* Exported from MasterCook *

 

Vegetarian Chili with TVP in Crockpot

 

Recipe By :Jan Wolff, Food Writer, New Jersey

Serving Size : 12 Preparation Time :0:00

Categories : Beans Crockpot

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups hot water

1/4 cup chili powder

3 tablespoons olive oil

2 large onions -- chopped

6 large garlic cloves -- peeled and chopped

2 large green or red bell peppers -- seeded and chopped

2 medium zucchini -- diced

2 cups corn (frozen or cut from cob)

16 ounces salsa (mild or medium)

15 ounces canned dark red kidney beans -- drained and rinsed

28 ounces canned crushed tomatoes -- with liquid

1 teaspoon dried oregano -- 1tbs fresh

1 teaspoon dry mustard

1 teaspoon dried basil -- 1tbs fresh

1/4 cup tamari soy sauce

(or 2 teaspoons salt)

Freshly ground black pepper -- to taste

2 cups texturized vegetable protein granules -- (see tip)

 

Combine hot water, chili powder, and olive oil in a large bowl. Let sit while

chopping vegetables. Heat oil in a large skillet over medium-high heat. Add

onions and garlic. Saute 3 minutes, then add peppers. Saute 3 more minutes.

Remove from heat and place in a crockpot or other large pot with remaining

ingredients. Simmer for one or more hours on low heat.

 

Servings: 10 to 12.

 

 

MENU: A basketful of fresh corn muffins makes a perfect accompaniment. This

chili also works as a baked-potato topping.

 

TVP TIP - Look for texturized vegetable protein in natural food stores. As a

substitute, use frozen veggie burgers that have been thawed and cut into small

pieces (omit water if using burgers).

 

 

Questions and column ideas can be sent to Wolff in care of The Record's Food

section

http://www.northjersey.com/page.php?level_3_id=230 & page=3622658

 

Source:

" news 2002-05-22 "

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Per Serving (excluding unknown items): 263 Calories; 5g Fat (14.4% calories from

fat); 32g Protein; 32g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 742mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 1 Fat.

 

NOTES : One of my favorite tried-and-true recipes for a crowd is this vegetarian

chili. I like to cook it in my crockpot, then move the pot outdoors to a table.

It stays hot for an hour or two. Plug in the pot and it'll stay piping hot all

day. -- Jan Wolff, chef and cooking teacher who uses natural ingredients and

specializes in vegan and macrobiotic cuisine.

 

 

Nutr. Assoc. : 0 0 0 0 0 2236 0 2873 1325 26001 0 0 0 0 0 0 0 26389