Instant Chili

Sometimes the best you can do is open a can and call it dinner.  And there’s no shame in that.  But not all cans are created equal.  Tonight we served vegetarian TVP sweet chili, even for our meat eaters and everyone loved it! And it’s super easy and quick to make.

Print Recipe

Instant Chili

Difficulty: Easy Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 10

Ingredients

Servings

• 10 ounces Bob's Red Mill TVP (Textured Vegetable Protein)
• 1 stick Butter (optional) (or olive oil or omit)
• 3 cups water
• 0.5 cups Chopped onion (This was half of a large onion, we served the other half raw on the side.)
• 2 28 ounce cans of chopped tomatoes
• 0.25 cups brown sugar
• 3 tablespoons Apple Cider Vinegar
• 0.25 teaspoons pinch of clove
• 1 tablespoon Chili powder (I couldn't find the chili powder, we used paprika.)
• 2 28 ounce cans of vegetarian baked beans

Instructions

1. Melt the butter in a pan and add your onion, TVP and water
   
2. Next add your canned tomato and seasonings. Stir well at this stage, because you don't want to over stir your beans.
   
3. Add your baked beans, cover and simmer until heated through. Or in our case, until the corn bread was done!