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© Meredith Corporation. All rights reserved. Used with permission.
(6 servings, about 1 1/2 cups each)
Heat oil in a Dutch oven over medium heat. Add TVP, onion and garlic. Cook, stirring, until the onion starts to soften, 3 to 5 minutes.
Add okra and corn and cook, stirring occasionally, until the okra is starting to soften, about 5 minutes.
Add bulgur, chili powder, paprika, cumin, garlic powder, ground chipotle pepper, cayenne and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.
Stir in tomatoes, kidney beans and black beans, then pour in broth and water; bring to a boil.
Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the TVP and bulgur are tender, about 50 minutes.