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Carol's Favorite Vegetarian Chili

 
Carol's Favorite Vegetarian Chili
61

Carol's Favorite Vegetarian Chili recipe

Yield

6

servings

Prep

2

hrs

Cook

½

hrs

Ready

hrs

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

1 large onions
chopped
3 each garlic cloves
crushed & pressed
2 tablespoons vegetable oil
1 each celery stalks
diced
1 ½ teaspoons chili powder
1 teaspoon cumin
½ teaspoon cayenne pepper
*
1 cup tomatoes
chopped
2 tablespoons tomato paste
4 cups beans
kidney, black, pinto and/or garbanzo, cooked
½ pound tofu
crumbled, optional
1 ½ teaspoons salt
1 teaspoon oregano

Directions

Sauté onion and garlic in oil until onion is soft.

Add celery and spices.

Sauté another 2 to 3 minutes.

Add tomato and paste.

Mash 2 cups of the beans and add beans and tofu to the pot along with the salt and oregano.

Simmer 30 minutes.

Serve with shredded cheese and scallions if desired.

To cook raw beans:

Soak beans in water overnight, OR boil for 2 minutes and let sit, covered, for 1 hour.

Bring to a boil in same water and simmer about 1 hour or until tender.

 

* not incl. in nutrient facts

Reviews

+1

almost 12 years

Great recipe! I was surprised at the consistency.. I didn't think it would be chili like, but the mashed beans made all the difference! I did add about 1/2c water while cooking and I add water every time I reheat.

Excellent!

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Nutrition Facts

Serving Size 285g (10.1 oz)
Amount per Serving
Calories 30232% of calories from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 1313mg 55%
Total Carbohydrate 14g 14%
Dietary Fiber 12g 47%
Sugars g
Protein 32g
Vitamin A 12% Vitamin C 21%
Calcium 38% Iron 26%
* based on a 2,000 calorie diet How is this calculated?

 

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