Tvp Taco Chili Recipes

WICKED GOOD VEGGIE CHILI

Wicked Good Veggie Chili image

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

Provided by Paulina

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 1h45m

Yield 8

Number Of Ingredients 19

Ingredients

½ cup texturized vegetable protein (TVP)
1 cup water
2 ½ tablespoons olive oil
1 onion, chopped
6 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons ground cayenne pepper
¼ teaspoon cinnamon
1 tablespoon honey
2 (12 ounce) cans kidney beans with liquid
2 (12 ounce) cans diced tomatoes with juice
1 green bell pepper, chopped
2 carrots, finely chopped
1 bunch green onions, chopped
1 bunch cilantro, chopped
1 (8 ounce) container dairy sour cream

Steps:

Place the textured vegetable protein (TVP) in water, and soak 30 minutes. Press to drain.
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 : Calories 253.4 calories, Carbohydrate 27.2 g, Cholesterol 12.5 mg, Fat 11.2 g, Fiber 8.7 g, Protein 13.3 g, SaturatedFat 4.4 g, Sodium 718.4 mg, Sugar 6.8 g

TVP TACO CHILI

Tvp Taco Chili image

This is a combination (with additions of my own preference) of several recipes. I've been trying to eat healthier and so have been cutting back on beef and pork. This is a guideline so feel free to add to or leave out any ingredient you don't like. It's pretty hard to mess up chili! This is a fairly thick chili, feel free to add more broth, water or tomato juice to get the consistency you like. Also, depending on the taco seasoning you use, extra salt may be unnecessary.

Provided by Miss Annie in Indy

Categories Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

1 cup textured vegetable protein
7/8 cup nonfat beef broth
1 medium onion (rough chopped)
1/2 large green pepper (rough chopped)
1 1/2 cups water (divided) or 1 1/2 cups nonfat beef broth (divided)
1 (15 -16 ounce) can diced tomatoes with juice
1 (15 ounce) can chili beans (DO NOT DRAIN, your choice mild, med. or hot)
1 (8 ounce) can tomato sauce
2 tablespoons taco seasoning
1/2 teaspoon garlic powder
1 tablespoon chili powder
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon sea salt (may use table salt)
1 teaspoon cumin
2 teaspoons paprika
2 tablespoons Frank's red hot sauce (optional)
salt & pepper (as needed)
cheddar cheese (shredded) (optional)
sour cream (optional)
avocado (diced) (optional)
taco chips (crushed) (optional)

Steps:

Heat to boil the 7/8 cup of beef broth. Turn off heat, add TVP stirring until all moistened, cover pan with lid and set aside. (OR, reconstitute according to YOUR package directions.).
In a large skillet add 1/4 cup of water or beef broth, the chopped onions and peppers and steam fry about 3 minutes over medium heat. Adding more water or broth if skillet gets dry.
Mix in TVP, remaining water or broth, tomatoes, chili beans, tomato sauce and seasonings.
Bring to a boil. Cover, reduce heat to low and simmer for aprox. 30 minutes.
Served topped with any or all optional ingredients.
Best made a day ahead of time, refrigerated, then re-heated.

Nutrition Facts : Calories 154.7, Fat 1, SaturatedFat 0.2, Sodium 731.6, Carbohydrate 30.9, Fiber 6.6, Sugar 5.6, Protein 8.1

TVP CHILI RECIPE

Tvp Chili Recipe image

Use dried kidney beans or black beans to make this homemade vegetarian chili with TVP. The generous amount of TVP (textured vegetable protein) in this recipe gives this veggie chili a chewy and "meaty" texture. If you like this meaty vegetarian chili with TVP, you might also want to see these other homemade vegetarian chili recipes.

Provided by keatonhoskins

Categories Onions

Time 1h10m

Yield 10 cups, 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 cups kidney beans (or black beans)
8 cups water
1 cup broth (vegetable, beef, or chicken)
1 cup uncooked textured vegetable protein (textured vegetable protein)
2 bay leaves
1/4 cup olive oil
2 onions, diced
4 garlic cloves, minced
1 chili pepper, minced
1/2 teaspoon cayenne pepper
2 teaspoons coriander
2 teaspoons cumin
1 tablespoon chili powder
28 ounces crushed tomatoes
salt and pepper

Steps:

In a large soup or stock pot, soak beans in water for at least 6 hours or overnight. Retain soaking water.
Bring beans and water to a slow simmer. Allow to cook for at least one hour.
In a small bowl, combine TVP (textured vegetable protein) with hot vegetable broth and allow to sit for five to ten minutes.
In a separate large soup or stock pan, sauté onions, garlic and chili pepper in olive oil for three to five minutes, until onions are soft. Reduce heat and add TVP, cayenne, coriander and cumin and stir well to combine.
Add cooked beans, tomatoes and salt and pepper to taste. Bring to a slow simmer and stir well to combine. Allow to cook for at least 45 minutes more.

Nutrition Facts : Calories 333.9, Fat 15.6, SaturatedFat 2.3, Cholesterol 0.1, Sodium 846.6, Carbohydrate 42, Fiber 12.6, Sugar 5.7, Protein 11.6

10 MINUTE TVP TACOS

10 Minute Tvp Tacos image

A Jolinda Hackett recipe.his recipe uses store-bought salsa and taco seasoning to make a super-quick vegetarian taco filling from TVP. The TVP has a texture similar to shredded chicken when cooked. Wrap in a flour tortilla or stuff in a hard shell with lettuce, tomatoes, avocado, and green onions.

Provided by Queenkungfu

Categories Vegetable

Time 10m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

2 cups textured vegetable protein
2 cups water
2 tablespoons soy sauce
2 tablespoons olive oil
1 (1 1/4 ounce) package taco seasoning (one pack)
1 red pepper, cut into strips
1/4 cup salsa
flour tortillas or taco shell

Steps:

In a large skillet, heat the water over medium heat, and add the TVP, stirring well. Allow the TVP to reconstitute for 2-3 minutes.
Add oil and soy sauce, then peppers and taco seasoning, stirring well.
Allow to cook for another 3-5 minutes, stirring frequently. Mix in salsa and remove from heat.
Serve wrapped in a flour tortilla or hard taco shells with your choice of toppings.

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