Rating: 4.5 stars
112 Ratings
  • 5 star values: 87
  • 4 star values: 17
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1

Everyone will love this thick, spicy chili made with textured vegetable protein (TVP), kidney beans, and all your favorite chili vegetables and spice.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the textured vegetable protein (TVP) in water, and soak 30 minutes. Press to drain.

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  • Heat the oil in a large pot over medium heat, and saute TVP, onion, and garlic until onion is tender and TVP is evenly browned. Season with salt, pepper, 1/2 the chili powder, 1/2 the cumin, 1/2 the cayenne pepper, and cinnamon. Mix in honey, beans, tomatoes, green bell pepper, and carrots. Cook, stirring, occasionally, 45 minutes.

  • Season the chili with remaining chili powder, cumin, and cayenne pepper, and continue cooking 15 minutes. To serve, divide into bowls, garnish with green onions and cilantro, and top with dollops of sour cream.

Nutrition Facts

253 calories; protein 13.3g; carbohydrates 27.2g; fat 11.2g; cholesterol 12.5mg; sodium 718.4mg. Full Nutrition
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