Meatless Chili for Lent

Phaseolus vulgaris, white beans

Image via Wikipedia

For our church dinner tomorrow, I am making a meatless chili dish using textured vegetable protein(tvp). Tvp, according to Bob’s Red Mill,  “is made from reduced-fat soy beans and is used to replace or extend ground meats. It is also added to casseroles to add extra flavor and nutrition.” Each serving of tvp contains 12 grams of protein. Along with the beans, this makes the chili a relatively healthy dish. The recipe also looks very simple to assemble(I have never made chili before) and one of the parts of the recipe that I changed is that I am using dried white beans instead of canned beans. This requires for me to start soaking the beans tonight and cooking then for about an hour tomorrow afternoon. I also think that I am going to change some of the spices used, but do not yet know which I will use. Curry powder, perhaps? Maybe some tandoori seasoning. The original recipe only calls for peppers and tomatoes, but I think that i might add some other vegetable, such as carrots, or mushrooms(to keep with the meatless theme).  For now, I will just post the original recipe, but tomorrow, I will post my version and the results on how the chili turned out. See ya!


Tvp Country Chili

From Bob’s Red Mill

Ingredients2 cups TVP® (Textured Vegetable Protein) 2 Tbsp Ketchup 

1 Large Onion, chopped 

1 Green Pepper, chopped 

2 Cloves Garlic, chopped 

1 Jalepeño Pepper, chopped 

2 Tbsp Oil 

2 Tbsp Chili Powder 

2 tsp Cumin 

2 tsp Oregano, Mediterranean 

½ tsp Cayenne Pepper 

2- 28oz Cans Tomatoes, chopped 

2- 16 oz Cans Red Kidney Beans, with liquid 

2 cups Hot Water 

In a large bowl, pour 2 cups of boiling water over 2 cups of TVP flakes (or chunks) and ketchup. Set aside.Heat a large Dutch oven, add 2 Tbsp oil. Saute the onions, peppers, and garlic for a few minutes.

Into the TVP mixture, sprinkle seasonings and stir with fork. Add TVP to the vegetable mixture, cook for a few minutes. Stir in tomatoes, kidney beans and 2 cups hot water.

Cover and simmer for 30 minutes to one hour. Taste and add salt if needed. If desired, add a 16 oz pkg of frozen corn in the last 15 minutes. Makes 10 Servings.




Filed under Meals, Soups and Such

3 responses to “Meatless Chili for Lent

  1. Oh I love chili, especially this time of year! Sounds like a delicious vegetarian chili! 🙂

  2. Thank you. I just finished putting it together and it smells wonderful.

  3. Pingback: Chili for my Belly | thechildcooks

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