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Healthful Recipes - Vegetarian Chili Vegetarian Chili

Description: This is one of our staples at the Salvage house. Many meat eaters try it, love it, and then realize there is no meat in it. The key is all in the reconstituting of the Texturized Vegetable Protien that we use as a meat substitute. It's especially great in the winter and as a healthy dish for all those football games, but is wonderful anytime.

2 ¾ cups Texturized Vegetable Protein (TVP)
2 ¾ cups fat free, reduced sodium chicken broth
tablespoon of garlic powder
2 x 28 oz cans of diced tomatoes
6-7 medium sized onions
4 peppers (either red, orange, yellow or green bell)
4 oz non fat low salt chicken stock
1 bulb of garlic
8-9 cans of beans (usually black, kidney, & pinto)
2-3 cans of corn
1 tablespoon smoked paprika
1 tablespoon of onion powder
2 tablespoon Liquid Smoke
HEAT: we vary what we use from different forms of hot peppers, powdered cayanne pepper, or hot sauces like sriracha.

Start by reconstituting the TVP by bringing non-fat, low sodium chicken stock, red wine, liquid smoke, garlic powder, onion powder, chili powder, cayenne pepper to a boil and placing the TVP into it. Turn the burner completely off. Cover, stir occasionally for ten minutes.

Next, dice up the onions and simmer them in the chicken stock for a few minutes until they become slightly translucent. Then add the diced tomatoes, garlic, bay leaves, diced peppers, beans, corn, and TVP.

Finally, add some form of heat to kick it up a bit. You can also add salt and pepper to taste.

Please note these quantities are approximate. We usually cook to taste, adding a pinch or more than a pinch of spice along the way.

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