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  • Rebecca M

Chunky Chili

This recipe is easy not only easy to make and nutritious, it's also very filling! Serve it with homemade tortillas or crackers for an extra crunch.


Ingredients:

  • 1 can of diced tomatoes

  • 1 can of tomato sauce

  • 1 can of corn

  • 2 cups of vegetable broth (or sub veggie bouillon)

  • 1 cup of TVP or crumbled tofu

  • 1 can of black beans

  • 1 can of kidney beans

  • 2 tbsp chili powder

  • 1 tsp ground cumin

  • 1 tbsp garlic powder

  • 1 tbsp onion powder

Directions:

Start by making the tofu crumbles/TVP. For TVP, follow the TVP instructions and then start here:


Press and crumble tofu and mix in with paprika, garlic powder, onion powder, and chili powder. Toast in a pan on medium heat, mixing frequently or in the oven at 350F for 20 minutes.


In a large pot over medium heat, add a few tablespoons of oil. Add in the onion powder, garlic powder, cumin, and chili powder.


Add the rest of the chili ingredients into the pot (except for the tofu) and stir to combine. Bring to a boil, then lower the heat and simmer for about 20 minutes.


Once the tofu crumbles are done, stir them into the chili. Serve immediately with tortillas or crackers and ENJOY!

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