CHEEKY CHILI Created for RCHS by Bobbi H.
1 Can of Diced Tomatoes
1 Can of Pasta Sauce of Choice
1 Can of Red or White Kidney Beans or Baked Beans
1 Cup of TVP (7 oz. boiled water to set/ 10-15 min)
¼ Cup Dehydrated Vegetable Flakes
1 TBSP Onion Flakes
1 TBSP Chili Powder
1 tsp Garlic Powder
1 tsp Cumin
½ tsp Paprika
½ tsp Oregano
½ tsp Onion Powder
½ tsp White Sugar (optional)
¼ tsp Cayenne Powder (optional)
¼ tsp Red Chili Flakes
Salt & Pepper to Taste
In a medium to large pot; add diced tomatoes, pasta sauce, and beans on medium heat.
Take ½ cup of boiling water in a mug and add ¼ cup dehydrated vegetable flakes, and 1 TBSP onion flakes, stir and set aside.
Place 1 cup of TVP into a 2 cup container and add 7 oz. boiling water, flake with a fork to mix and let sit 10-15 min. Add into pot and mix.
Add the vegetable and onion mix to pot along with; 1 TBSP Chili Powder, 1 tsp Garlic Powder, 1 tsp Cumin, ½ tsp Paprika, ½ tsp Oregano, ½ tsp Onion Powder, ½ tsp White Sugar (optional), ¼ tsp Red Chili Flakes, ¼ tsp Cayenne Powder (optional). Mix well.
Simmer on low for 10min- 1 hour- Serve with garlic toast, bread, or salad
*Garlic Toast– 2 TBSP butter or margarine, add ½ tsp garlic powder, few shakes of salt, ¼ tsp parsley flakes. Mix all together, butter on bread of choice and bake in the oven at 400˚for 3-7 min. For a quick treat, butter on toast, refrigerate any left over for up to a week. Enjoy!!