Recipe by magpie diner
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).
Top Review by jennyblender
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 kick...so season to your liking. THis would be great as a taco filling too. Thanks for the great recipe Magpie diner.....
- 236.59 ml dried kidney beans (or sub pinto beans)
- 1 large onion, diced
- 3 fresh garlic cloves, smashed
- 946.0 ml boiling water
- 118.29 ml brown rice, dry (basmati or short grain)
- 236.59 ml textured vegetable protein, TVP
- 22.18 ml chili powder
- 7.39 ml ground cumin
- 2.46 ml sea salt
Directions See How It's Made
- Soak the beans in plenty of water overnight. Drain and rinse well.
- Cook the soaked beans in a large pot with the onion, garlic and boiling water.
- In a separate pot, cook the brown rice according to package directions.
- After beans have cooked 45 minutes, add TVP, chili powder and cumin. Continue cooking until beans are tender, about 20-30 more minutes.
- Most of the liquid should have cooked into the beans and TVP. Add salt to taste.
- Mix the cooked rice with the cooked beans, add a pinch of cayenne or hot sauce if desired.