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Two-Bean Chili

Categories: Low-fat, Vegetarian
Type: Main Dishes

This chili recipe requires just 5 minutes of effort and 25 minutes of cooking time.

Serves: 8 servings


  • 1 cup texturized vegetable protein (TVP)
  • 7/8 cup vegetable or beef broth
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 1 can (14 1/2 ounces) tomatoes, crushed
  • 1 can (1 pound) unsalted tomato sauce
  • 1 can (1 pound) red kidney beans, drained
  • 1 can (1 pound) pinto beans, drained
  • 2-3 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 cup shredded nonfat or reduced-fat Cheddar cheese (optional)

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  1. Place the TVP and broth in a 3-quart pot, and bring to a boil over high heat. Remove the pot from the heat, and let sit for 5 minutes, or until the liquid has been absorbed.
  2. Add all of the remaining ingredients except for the cheese to the TVP mixture, and stir to mix well. Place over high heat, and bring to a boil. Reduce the heat to low, cover, and simmer for 25 to 30 minutes, or until the vegetables are tender.
  3. Serve hot, topping each serving with some of the cheese, if desired.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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