Vegetarian Chili
Recipe Number: 1604
Contributor: Jazzermama Rating: Recipe Unrated
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Serves:
-
Calories Per Serving: -
Preparation Time: -
Difficulty: Easy Print
Friendly Version
Ingredients:
3 cups water 1 cup TVP 2 cans (15 oz each) chili beans with sauce (undrained) 1 can (15 oz) diced tomatoes, undrained 1 tsp crushed red pepper 1 TB corn meal 1 TB tamari
2 tsp garlic salt 2 tsp chili powder 1 tsp cumin 1 cup frozen corn 1 green pepper, chopped 1 zucchini, chopped ½ cup chopped onion shredded cheese to top
Cooking
Instructions:
You can find TVP (textured vegetable protein) in the bulk section of Safeway, or substitute soy crumbles.
Bring water to boil in large pot; stir in all ingredients except cheese. Bring to boil again; reduce heat & simmer with lid ajar at least 30 minutes, stirring occasionally. Pour into bowls & top with cheese.
Slow cooker option: Stir all ingredients together (except cheese & beans) in slow cooker; cover & cook on low 6 hours. Add beans during the last hour of cooking.
