Recipe brought to you by?National Soybean Research Laboratory
- 2 Tbsp. cumin,
- 2 Tbsp. chili powder
- 1 tsp. unsweetened cocoa powder
- 1 1/2 tsp. ground coriander
- 1 tsp. dried oregano
- 1 tsp. sugar
- 1 tsp. salt
- 2 Tbsp. vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 green bell pepper, chopped
- 1 1/2 cups tomato juice
- 2 15-oz. cans black beans
- 2 15-oz. cans kidney beans
- 3 cups vegetable or beef broth
- 1 1/4 cups dry textured soy protein
- 1 14.5-oz. can diced tomatoes
Cheese, chopped onions, avocado, black olives
Mix seasonings in bowl. Set aside.
Heat oil in large pot over medium heat. Add onions and saut? until golden. Add garlic, bell pepper, and seasoning mixture, and saut? for another minute.
Rinse and drain both types of beans. Add remaining ingredients (except condiments) and mix well. Bring to a boil, then reduce heat and simmer, stirring occasionally, for at least 15 minutes to let the flavors blend.
Serve with the optional condiments, if desired.
Hot Tip: There?s no need to rehydrate the dry granules, as the rich broth does the work for you.
Makes 8, 1/2-cup servings.
Nutrition per serving: 303 calories, 21g protein, 46g carbohydrate, 15g dietary fiber, 5g fat (0.6g sat fat), 1322mg sodium