1 cup textured soy protein
7/8 cup boiling water
1 tablespoon olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 28-ounce can diced tomatoes
1 19-ounce can black beans, drained
2 tablespoons chili powder
1 tablespoon cumin
Reconstitute textured soy protein with boiling water. Heat oil in large pot. Saute
onion and green pepper until soft, about 5 minutes. Add garlic and cook briefly. Add
tomatoes, beans, chili powder, cumin, and soy protein. Stir. Bring to a boil. Reduce
heat and let simmer for about 30 to 45 minutes, until chili thickens.
Each 1-1/2-cup serving contains approximately 243 calories, 40 g carbohydrates, 16
g protein, 4 g fat, 758 mg sodium, and 11 g fiber.
To make this recipe gluten-free, use only spices or condiments that are gluten-free.
Read food labels carefully and contact the company if you have any questions.