Tvp Taco Chili

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 cup textured vegetable protein
• 7/8 cup nonfat beef broth
• 1 medium onion (rough chopped)
• 1/2 large green pepper (rough chopped)
• 1 1/2 cups water (divided) or 1 1/2 cups nonfat beef broth (divided)
• 1 (15 -16 ounce) can diced tomatoes with juice
• 1 (15 ounce) can chili beans (do not drain, your choice mild, med. or hot)
• 1 (8 ounce) can tomato sauce
• 2 tablespoons taco seasoning
• 1/2 teaspoon garlic powder
• 1 tablespoon chili powder
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon sea salt (may use table salt)
• 1 teaspoon cumin
• 2 teaspoons paprika
• 2 tablespoons frank's red hot sauce (optional)
• salt & pepper (as needed)
• cheddar cheese (shredded) (optional)
• sour cream (optional)
• avocado (diced) (optional)
• taco chips (crushed) (optional)

Recipe

• 1 heat to boil the 7/8 cup of beef broth. turn off heat, add tvp stirring until all moistened, cover pan with lid and set aside. (or, reconstitute according to your package directions.).
• 2 in a large skillet add 1/4 cup of water or beef broth, the chopped onions and peppers and steam fry about 3 minutes over medium heat. adding more water or broth if skillet gets dry.
• 3 mix in tvp, remaining water or broth, tomatoes, chili beans, tomato sauce and seasonings.
• 4 bring to a boil. cover, reduce heat to low and simmer for aprox. 30 minutes.
• 5 served topped with any or all optional ingredients.
• 6 best made a day ahead of time, refrigerated, then re-heated.