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Great Vegetarian Chili

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Great Vegetarian Chili

Great Vegetarian Chili recipe

 

Yield

8 servings

Prep

20 min

Cook

30 min

Ready

50 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 cup TVP (Texturized Vegetable Protein)
reconstituted
*
1 ½ cups onions
finely chopped
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1 ½ teaspoons garlic
minced
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cup green chili peppers
canned, undrained
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1 cup tomatoes
diced
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½ teaspoon vegit
(salt substitute)
*
1 teaspoon oregano
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1 teaspoon cumin
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1 ¼ teaspoons chili powder
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3 cups red kidney beans
drained and rinsed
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1 ½ cups tomatoe juice
low-sodium
*

Ingredients

Amount Measure Ingredient Features
237 ml TVP (Texturized Vegetable Protein)
reconstituted
*
355 ml onions
finely chopped
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7.5 ml garlic
minced
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79 ml green chili peppers
canned, undrained
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237 ml tomatoes
diced
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2.5 ml vegit
(salt substitute)
*
5 ml oregano
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5 ml cumin
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6.3 ml chili powder
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7.1E+2 ml red kidney beans
drained and rinsed
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355 ml tomatoe juice
low-sodium
*

Directions

Combine the onion and garlic in large skillet or saucepan and cook, covered, over low heat until soft, stirring frequently to prevent scorching.

Add all other ingredients and mix thoroughly.

Cook over medium heat until bubbling hot.



* not incl. in nutrient facts Arrow up button

Comments


cookie

WOW! This came out awesome! It's Easy to make, and I'm not a big cook. Thanks :)

 

 

Nutrition Facts

Serving Size 156g (5.5 oz)
Amount per Serving
Calories 2035% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 713mg 30%
Total Carbohydrate 13g 13%
Dietary Fiber 14g 58%
Sugars g
Protein 23g
Vitamin A 12% Vitamin C 29%
Calcium 8% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
 

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