[Soyfood Recipes]
[Soyfoods Symposium 1997 Home Page]

Chili

Serves 4

Yield: 4 Cups

1/2 cup TVP (Textured Vegetable Protein)
1/2 cup boiling water
1 tsp. tamari
1 tbsp. soy oil
1 cup finely diced onion
1/2 cup finely diced celery
1/2 cup finely diced green bell pepper
3 tbsp. minced garlic
4 tsp. chili powder
1-1/2 tsp. ground cumin
1 tsp. tamari
1 tbsp. dark soybean (hatcho) miso
2 tbsp. tomato paste
1 cup diced, canned tomatoes and juice
1-1/2 tbsp. brown sugar
1 cup or 1 (15-oz.) can red kidney beans

Variation:

4 soy hot dogs,* whole or quartered
1-1/2 cups Chili

1/4 cup water
4 hot dog buns (optional)
*Northern Soy "Not Dogs" or other brand

Add TVP and tamari to boiling water, then cover and remove from heat. Set aside. Heat oil, and sauté onion, celery, bell pepper, and garlic, along with seasonings, over medium heat. Sauté for about 10 minutes, stirring occasionally to prevent burning.

Dissolve the miso and tomato paste in the tomatoes (with juice) and add to the sautéed vegetables. Add brown sugar and stir well. Finally, stir in the cooked beans and TVP. Cook for about 10 minutes over medium heat. Serve alone, or over brown rice.

Variation: Coney Islands

Combine hot dogs, chili and water in a pot and bring to a simmer. Serve on a plate without buns or place each hot dog on a bun and top with chili.

Nutritional Information Per 1 Cup Serving:

258 calories
15 g protein
42 g carbohydrate
5 g fat
.6 g saturated fat
0 mg cholesterol
945 mg sodium
12 g dietary fiber

[Soyfood Recipes]
[Soyfoods Symposium 1997 Home Page]