Chili de PVT mexicaine à la mijoteuse - LES BRUTES

Slow cooker Mexican TVP chili

  • Type of dish: Meal
  • Servings: 4 to 6
  • Preparation : 20 minutes
  • Cooking : 4 a.m.

Ingredients

  • 1 onion
  • 3 cloves of garlic
  • Vegetable oil
  • 1 can (540 ml) of rinsed and drained red kidney beans
  • 30 ml (2 tbsp) chili seasoning
  • 15 ml (1 tbsp) of Cumin
  • Salt and pepper (to taste)
  • 1 jar (418 ml) of commercially available mild or medium salsa
  • 3/4 cup vegetable broth
  • 1 bag (100g) of natural PVT Les Brutes

Preparation

  1. In a saucepan, soften the onion and garlic in oil, then put in the slow cooker.
  2. Meanwhile, rehydrate your textured vegetable protein (TVP) in 1 cup of hot water.
  3. Add the TVP, spices, salsa, kidney beans and vegetable broth to the slow cooker.
  4. Mix well, adjust the seasoning and/or the amount of vegetable stock as needed (depending on the desired consistency).
  5. Cook at a low temperature (Low) for 4 hours.
  6. Serve with corn chips and garnish with diced avocado, sour cream and grated cheese.

Assembly

Garnitures

  • 1/2 cup sour cream
  • 2 diced avocados
  • 1 bag of corn chips
  • 1 cup of grated cheese of your choice

Conservation
Product(s) in this recipe
PVT À la Mexicaine - LES BRUTES
Mexican Style TVP

From $5.99
From $5.99
$5.99 100g

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