Ingredients
- 45 gm
- 2 tvp flakes
- 2 garlic (cloves)
- 1 onion
- 1 green pepper
- 1 jalepeno pepper
- 28 oz cans tomato (chopped)
- 16 oz cans kidney beans
- 2 c water (hot)
- 2 cups boiling water over tvp chunks
- 2 c boiling water
- 16 oz corn kernals (frozen)
- 2 tb ketchup
- 2 tb olive oil
- 2 tb chili powder
- 2 ts cumin
- 2 ts oregano
- 1/2 ts cayenne
Fat: 3gm FROM The TVP Cookbook by Dorothy Bates, ISBN:0-913990-79-5 Typed for Meal Master by Susan Grabowski on 5/7/93