This recipe was adapted by my mother and myself from meat chili. We fed it to my dad and only told him afterwards it wasn't meat - he couldn't tell the difference! This is a fast and filling meal and is even better, cold or warm, the next day! I serve leftovers with tortilla chips or in a wrap. Also good with sour cream and/or cheese on top.
Provided by jellie
Categories Stew
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Rehydrate TVP if needed.
- Spray or oil a large pot.
- Chop the onion, hot peppers (if using- it is best to wear rubber gloves when cutting the hot ones!), and garlic and add to the pot.
- Chop remaining vegetables, add to pot and brown lightly.
- Add remaining ingredients; stir well and simmer at least 15 minutes.
- Taste (This is important!) Adjust spices to taste.
- Simmer an additional 15 minutes or so.
- Serve with garlic bread, toast, or on rice.
Nutrition Facts : Calories 295.6, Fat 2.4, SaturatedFat 0.4, Sodium 1845.6, Carbohydrate 56.6, Fiber 16, Sugar 14.1, Protein 16.5
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