1 cup TVP, reconstituted
1 1/2 cup Finely chopped onions
1 1/2 tsp Minced fresh garlic
1/3 cup Chopped canned green chiles, undrained
1 cup Diced tomatoes
1/2 tsp Vegit (salt substitute)
1 tsp Dried leaf oregano
1 tsp Cumin
1 1/4 tsp Chili powder
3 cup Canned red kidney beans, drained & rinsed
1 1/2 cup Low-sodium tomato juice
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Combine the onion & garlic in large skillet or saucepan & cook, covered, over low heat until soft, stirring frequently to prevent scorching.
Add all other ingredients and mix thoroughly. Cook over medium heat until bubbling hot.
From DEEANNE's recipe files
From: Date: 04/14
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