This stuff is goooood... and everyone tore it up! Never thought I'd say something with TVP is good. But it is!
6 garlic cloves, minced or crushed
1 tablespoon chili powder (preferably a dark variety, such as ancho)
1 tablespoon dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon crushed red pepper
1 (28-ounce) low-sodium diced tomatoes
1 1/2 cups cooked pinto beans, rinsed & drained (or 1 - 15ounce can)
1 1/2 cups cooked black beans, rinsed & drained (or 1 - 15ounce can)
1 1/2 cups cooked small red beans, rinsed & drained (or 1 - 15ounce can)
3 cups hot water
1 1/2 cups dry textured vegetable protein1 cup frozen whole-kernal corn
1 large green bell pepper, cored, seeded, and chopped
1/4 cup low-sodium soy sauce
1 tablespoon hot-pepper sauce
1 tablespoon onion powder
1 tablespoon unsweetened cocoa powder
1 teaspoon agave nectar
2 tablespoons cornmeal or mas harina
salt to taste
cilantro for garnish
Steam-fry the garlic in a large, heavy nonstick skillet for 2 minutes. Add the chili powder, oregano, cumin, and red pepper and stir-fry for 1 minute. Add the tomatoes (with juice), beans, hot water, vegetable protein, corn, bell pepper, soy sauce, hot-pepper sauce, onion powder, cocoa powder, and agave.
Bring to a boil, then reduce the heat, cover, and simmer for 15 to 30 minutes.
During the last 5 minutes of cooking, sprinkle the cornmeal or masa harina over the top and stir in thoroughly. Season with salt. Garnish with cilantro. Serve.
Make 6 Servings. 57 gram carbohydrates per serving
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