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