1 c TVP
x Boiling water to cover 2 tb Taco Seasoning (more or
Less) x Chili powder x Salt 1 Green pepper
1 md To large onion, chopped
1 To 2 cloves
x Wine or balsamic vinegar 1 16 oz can diced tomatoes
1 To 2 cans kidney beans
1 8 oz can tomato sauce
x Chili powder 1/2 To 1 t dried basil
x Pace medium picanti Soak about 1 cup of TVP in boiling water, to cover, with several tbsp taco seasoning, extra chili powder, and salt to taste…let it sit until the TVP has soaked up much of the water and flavor from the spices. Meanwhile, saute 1 chopped green pepper, 1 chopped med/large onion, and 1-2 cloves finely chopped garlic in wine or balsamic vinegar until the onion is translucent. Stir in one can of diced tomatoes (~16 oz), one or two cans of drained and *rinsed* kidney beans, one can of tomato sauce (8 oz), chili powder, and 1/2-1 tsp dried basil (or several chopped leaves if fresh). Drain excess liquid from the TVP (so there isn’t a puddle of water…it can still be wet) and add to the rest. Bring to a boil, reduce heat, and simmer 20 minutes or more. To each bowl my SO and I like a big blob of Pace medium
picante, but my 6 yo likes it plain with baked Tostito’s. Source: Apparent original. Posted by KPSMARTI@EKU.ACS.EKU.EDU to the Fatfree Digest [Volume 15 Issue 12] Feb. 12, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?