Low Fat Chili Recipes

Ingredients:

1 cup tvp
1 boiling water to cover
2 tbsp taco seasoning (more or
1 less)
1 chili powder
1 salt
1 green pepper
1 medium to large onion, chopped
1 to 2 cloves
1 wine or balsamic vinegar
1 16 oz can diced tomatoes
1 to 2 cans kidney beans
1 8 oz can tomato sauce
1 chili powder
1/2 to 1 t dried basil
1 pace medium picanti

Instructions:

Soak about 1 cup of TVP in boiling water, to cover, with several tbsp taco
seasoning, extra chili powder, and salt to taste...let it sit until the TVP
has soaked up much of the water and flavor from the spices. Meanwhile,
saute 1 chopped green pepper, 1 chopped med/large onion, and 1-2 cloves
finely chopped garlic in wine or balsamic vinegar until the onion is
translucent. Stir in one can of diced tomatoes (~16 oz), one or two cans of
drained and *rinsed* kidney beans, one can of tomato sauce (8 oz), chili
powder, and 1/2-1 tsp dried basil (or several chopped leaves if fresh).
Drain excess liquid from the TVP (so there isn't a puddle of water...it can
still be wet) and add to the rest. Bring to a boil, reduce heat, and simmer
20 minutes or more. To each bowl my SO and I like a big blob of Pace medium
picante, but my 6 yo likes it plain with baked Tostito's.

Source: Apparent original.

Posted by KPSMARTI@EKU.ACS.EKU.EDU to the Fatfree Digest [Volume 15 Issue
12] Feb. 12, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

Servings: 1