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Golden Chili

10/01/2011

Belle

I have started referring to my ovaries as “my lumps.” It seems appropriate since they are covered in lumpy cysts, right. Plus, the song potential is ripe.

In other news, I made a super tasty PCOS friendly chili the other week that I want to share with you. Unfortunately I did not take any photos of this dish, as my kitchen and dining room are still in a terrible state from the kitchen remodel.

My criteria for a dish being PCOS friendly are that it have fewer than 50 grams of carbohydrates per serving, have 15-20 grams of protein per serving, be nutrient rich and be relatively easy to prepare.

I used TVP in this chili to up the protein content while not adding too many carbs. To kick it up a few notches, I added some fresh hot peppers from the garden and an organic butternut squash from the CSA. The squash added a hint of sweetness that was the perfect complement to the hot peppers. The TVP added a thickness that I have not accomplished with bean-only chilies. What resulted was a hearty dinner that had Mr. Husband exclaiming, “This is totally blog-worthy!” I hope you enjoy as much as we did!

Chili with Butternut Squash, Fresh Jalapeno and TVP

2 cups dehydrated TVP
2 cups water
2 tsp. salt-free steak seasoning
2 tsp. soy sauce
1 medium butternut squash, peeled and cubed
2 red bell peppers, chopped
1 large yellow onion, chopped
6 cloves garlic, minced
2 hot peppers, minced finely (I used 1 Ancho chili pepper and one jalapeno. how much you use and what kind depends on how much fire you like)
1 tbsp. Chipotle powder
2 tsp. cumin
1 tsp. oregano
28 oz. can of fire roasted tomatoes
2 tbsp. olive oil
1 cup water

Combine 2 cups TVP with 2 cups boiling water. Add 2 TBS soy sauce and 2 tsp salt-free steak seasoning of your choice. Stir and cover. Set aside while you prepare the vegetables.

Drain your TVP of any additional water in a fine mesh strainer. Heat 1 tsp. olive oil over medium heat. “Brown” the TVP for 5 to 10 minutes until it starts to dry a bit and begins to stick. Transfer TVP to a bowl and set aside.

Leaving any remaining bits of TVP behind, heat 1 TBS of olive oil over medium heat. Add onions and bell pepper. Saute till onion is translucent, scraping the burned bits of TVP off the bottom of the pan for flavoring. If your mixture gets to dry, add a tablespoon or two of water.

Once onions and peppers are soft, add garlic and hot peppers and saute another 2 minutes. Add dry seasonings and saute until combined. Add 1 cup of water, the canned fire roasted tomatoes, squash and 1 tsp. salt. Simmer covered for 20 minutes.

Add TVP and stir. Cover and cook for an additional 40 minutes or until squash is tender but not falling apart.

Serve with a dollop of vegan sour cream and a scattering of fresh cilantro.

Nutrition Facts (per 1 cup): 193 calories, 4 grams fat, 26 grams carbohydrates, 15 grams protein, 7 grams fiber 

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One Comment

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  1. Rachel @ Eggs In A Row #
    October 3, 2011

    Love it! Thank you!

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