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Bowl of Compassion Vegetarian Chili

 
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Bowl of Compassion Vegetarian Chili recipe

Yield

6

servings

Prep

20

min

Cook

20

min

Ready

40

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

cup olive oil
2 medium onions
chopped
4 cloves garlic
minced
2 each jalapeño pepper
chopped
*
1 each green chili peppers
mild
*
1 each sweet red bell peppers
chopped
1 each green bell peppers
chopped
2 large tomatoes
diced
8 ounces tomato sauce
2 cans rotel chiles and tomatoes
*
2 each red kidney beans
dark, 15oz cans
*
3 cups water
4 tablespoons chili powder
2 tablespoons cumin
1 tablespoon paprika
1 tablespoon oregano
1 tablespoon lemon juice
salt
to taste
*
red hot pepper sauce
to taste
*
1 cup TVP (Texturized Vegetable Protein)
optional
*

Directions

Sauté onions, garlic, and peppers in oil until onions are translucent.

Add spices and simmer for two minutes. Stir in remaining ingredients, adding the TVP last.

You can adjust the amount of TVP to obtain the desired texture and consistency.

You can substitute beer for the water for a more unique flavor.

One jalapeno makes a mild chili (two were used for the cookoff).

Simmer from four to six hours.

It's even better the next day.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 324g (11.4 oz)
Amount per Serving
Calories 19065% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 67mg 3%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 21%
Sugars g
Protein 7g
Vitamin A 66% Vitamin C 107%
Calcium 8% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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