Soup

Chunky Veggie Chili is for Soup.

Chunky Veggie Chili takes 30 minutes to prepare.

Chunky Veggie Chili takes 60 minutes to cook.

Chunky Veggie Chili makes 8 servings.

The ingredients for Chunky Veggie Chili are:

1/2 cup Textured Vegetable Protein
4 cups hot water
2 vegetable bullion cubes
1 huge or 2 medium onions
4 cloves of garlic
salt & pepper to taste
2 tsp cumin
2 tsp cayenne pepper
1/4 tsp cinnamon
1 tbsp honey
1 block extra-firm tofu (I prefer to freeze mine first)
2 cans kidney beans (rinsed)
2 cans stewed tomatoes (chopped & with juice)
1 green bell pepper
2 cups frozen spinach
12 oz mushrooms
4 carrots (shredded or chopped)
4 cups water
2 vegetable bullion cubes

Here is how you make Chunky Veggie Chili:

1. Place the textured vegetable protein (TVP) in water, and soak 30 minutes. Press to drain. Place bullion in hot water.2. 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 cumin, 1/2 the cayenne pepper, and cinnamon. Mix in honey, beans, tomatoes, green bell pepper, spinach, mushrooms, tofu, bullion and carrots. Cook, stirring, occasionally, 45 minutes.3. Season the chili with remaining cumin and cayenne pepper, and continue cooking 15 minutes. Number of Servings: 8Recipe submitted by SparkPeople user LIP_RING85.

The nutritional information for Chunky Veggie Chili is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 214.5

• Total Fat: 8.1 g
• Cholesterol: 0.0 mg
• Sodium: 1,063.5 mg
• Total Carbs: 25.2 g
• Dietary Fiber: 6.9 g
• Protein: 13.9 g

The dietary needs meet for Chunky Veggie Chili is Vegetarian