photo 3

By: The Working Girl’s Kitchen

The majority of my recipes are based on items in the kitchen that need to be used. I dislike having to throw out anything. On hand, I had 1/3 stalk of celery, a pint of grape tomatoes and a Tupperware container of left over chipotle peppers in adobe sauce. I also had an opened package of TVP (textured vegetable protein). I LOVE this stuff!

TVP is awesome. It is a soy product that is packed with complete protein and is fat-free. It is a great source of dietary fiber, iron, magnesium and phosphorus.  One serving, ¼ cup, contains 4 grams of dietary fiber, 12 grams of protein, and contains 15% of your daily dietary recommendation of iron, 17% of phosphorus and 8% of calcium.


  1. In a large pot, heat oil over medium heat. Add in onion and celery.
  2. Once onions become tender, add in garlic, jalapenos, chipotle peppers and cumin. Stir all ingredients together and cook for 1 minute.
  3. Add beans, stock, corn, tomatoes, tomato paste and TPV. Cover and bring to a boil.
  4. Reduce heat and simmer for an hour.
  5. Mix in lime juice and zest prior to serving.


  • 1 lb dried black beans (rehydrated and cooked)
  • 3 stalks celery with leaves, chopped
  • 1/2 pint grape tomatoes, chopped
  • 4-6 gloves of garlic, minced
  • 1 red onion, chopped
  • 1 bag of frozen corn
  • 1 cup TPV
  • 3 canned chipotle peppers in adobe sauce, chopped
  • 3 cups reduced-sodium, vegetable stock
  • 3 tsps cumin
  • 2 jalapenos, chopped (optional)
  • 1 can tomato paste
  • Canola oil or coconut oil
  • 1 lime, juice and zest