Altered from Eating Well October 2013
3 T Olive Oil
1 large onion, diced
4 cloves garlic, minced
3/4 cup textured soy protein
3 cups sliced okra (about 8 oz)
1 cup fresh or frozen corn
1/2 cup bulger
2 T chili powder
1 T paprika
2 tsp ground cumin
2 tsp garlic powder
1 tsp ground chipotle pepper
1/2 tsp salt
1/8 tsp cayenne pepper
1 15-oz can kidney beans, rinsed and drained
1 15-oz can black beans, rinsed and drained
1 14-oz can diced tomatoes
6 cups chicken broth
Heat olive oil in a Dutch oven over medium high heat. Add TVP, onions and garlic and mix. Add okra and corn, reduce heat to medium and cook, stirring frequently until vegetables start to soften, 5 to 7 minutes. Add remaining ingredients, bring to a boil and simmer on low, partially covered, stirring occasionally, until liquid is reduced and thickened, about 50 minutes.
*Recipe called for TVP, a protein substitute. I prefer to use organic TSP, textured soy protein, or just use a pound of ground meat. I like this recipe primarily for the flavor and not because it is 'vegetarian'. You can also substitute the okra for any other vegetable such as squash, zucchini, peppers, etc.
You can also dump all of this into a crockpot and eliminate the oil and it still comes out great.
Serves: 6 (1 1/2 cup) servings
