Tag Archives: Textured vegetable protein

Chili for my Belly

Homemade Chili Powder

Image by MarxFoods.com via Flickr

Yesterday, I posted the basic recipe for Meatless Chili. I just finished assembling all of the ingredients and it is now simmering away in our crock pot. The predominate smell that is wafting my way is the cumin and tomatoes. As a meat substitute, I used tvp(more can be found about tvp here). This is my first time using tvp and I was amazed at how much the texture was like meat. The color, however, was not. Tvp is beigeish and looked like a sort of super-ground chicken. I made a few tweaks to the recipes and based on how it tastes this time, I will make more(or less) next time I make it. I will know how it tastes in about an hour and a half when the dinner starters. Hopefully people will not be swayed from trying it just because it is meatless. I will post some pictures later.

~thechildcooks

Tvp Country Chili

From Bob’s Red Mill adapted by Me

Ingredients2 cups TVP® (Textured Vegetable Protein) 2 Tbsp Ketchup  1 Large Onion, chopped 

1 Red Pepper, chopped 

2 Cloves Garlic, chopped 

1 small Carrot, chopped

1 small Celery Stalk, chopped

1 tsp Oil 

2 tsp Chili Powder 

2 tsp Cumin 

2 tsp Oregano, Mediterranean 

½ tsp Paprika 

2- 28oz Cans Tomatoes, chopped 

1/2 pound dried white beans

2 cups Hot Water 

Directions
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, garlic, carrots and celery 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. (Note: I finished the chili up in a crock pot for about 1 1/2 hours)

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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!

~thechildcooks

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 

Directions
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.


 

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Filed under Meals, Soups and Such