Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

This is from Bob's Red Mill. I like to use TVP now and again, it has a good amount of protein and iron in it, and it's such a versatile product. This involves dried beans so plan ahead or sub tinned. This is also a no-fat recipe (zero oil). I halved the original recipe as it made a whole heck of a lot. Adjust the chili powder based on the type you are using. (Prep time doesn't include over night soaking).

Ingredients Nutrition


  1. Soak the beans in plenty of water overnight. Drain and rinse well.
  2. Cook the soaked beans in a large pot with the onion, garlic and boiling water.
  3. In a separate pot, cook the brown rice according to package directions.
  4. After beans have cooked 45 minutes, add TVP, chili powder and cumin. Continue cooking until beans are tender, about 20-30 more minutes.
  5. Most of the liquid should have cooked into the beans and TVP. Add salt to taste.
  6. Mix the cooked rice with the cooked beans, add a pinch of cayenne or hot sauce if desired.
Most Helpful

We really liked this! I would disagree with another reviewer that said this was mild. I think it depends on how zippy your chili powder is. Mine had a real season to your liking. THis would be great as a taco filling too. Thanks for the great recipe Magpie diner.....

jennyblender March 29, 2013

As written, this recipe is quite mild. But that's good because you can always add more heat! I love healthy comfort food recipes and this one's a keeper. I don't cook with dried beans very often, but I should, so as easy and as good as this is, I think it's going to be showing up on the table frequently. Thanks for posting! Made for Veg*n Swap February 2011.

Wish I Could Cook February 19, 2011