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Mama's Veggie Chili
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Textured vegetable protein (TVP) shines in this classic recipe Outpost shoppers have long loved! 
serves 12

Ingredients

1 1/2 teaspoons canola oil   

1 large onion, chopped

1/2 cup green bell peppers, chopped

2 1/2 cups kidney beans, cooked

1 3/4 pounds tomatoes, diced

7 cups chili beans

1 1/2 cups water

1/2 tablespoon chili powder

1/4 tablespoon garlic powder

3 teaspoons salt

1 1/2 teaspoons black pepper

1/2 teaspoon thyme

3/4 teaspoon cumin

1/2 cup textured vegetable protein (TVP)

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Mama's Veggie Chili
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  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

  1. Heat canola oil in a large stock pot over medium-high heat. Add onion and green pepper and sauté until soft, about 5 minutes.
  2. Add all remaining ingredients and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Serve.

Per 1 cup serving: 222 calories, 2g fat, 40g carbohydrates, 17g protein, 1044mg sodium, 11g fiber

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