Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. chopped onion | ||
| 4 clove(s) garlic, minced | ||
| 1 ½ c. dry TSP (textured soy protein) | ||
| 1 (28 oz) can tomatoes, chopped, with liquid | ||
| 1 (4 oz) can mild chopped chilies | ||
| 1 (6 oz) can tomato paste | ||
| 2 ½ c. water | ||
| 1 (15 oz) can kidney beans, drained and rinsed | ||
| 1 (15 oz) can black beans, drained and rinsed | ||
| 2 tbsp. chili powder | ||
| 1 tsp. cumin | ||
| 1 tsp. oregano |
Directions
- Can be made in a slow cooker or on top of stove.
- Slow cooker: Combine all ingredients in a slow cooker. Cover and cook on LOW for at least 8 hours.
- Stovetop: Combine all ingredients in a large pot. Bring to a boil. Reduce heat and simmer, partially covered, for at least 30 minutes.
Nutrition facts
Servings
147 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 0mg
- Sodium: 650mg
- Total Carbohydrates: 28g
- Protein: 15g
Recipe Source:
Iowa Soybean Board.