Food and Recipes: Today’s Recipe
Vegetarian Chili
| Prep Time: 20 mins
| Cook Time: 35 mins
|
-
2
cup(s)
mushrooms, fresh
, whole
-
1
cup(s)
onion, white
, raw, chopped
-
1/2
cup(s)
pepper(s), green, bell
, raw, chopped
-
8
teaspoon
pepper(s), green chile
, diced
-
1
teaspoon
garlic, minced
-
2
cup(s)
tomatoes, whole, canned
, without added salt
-
cooking spray
-
1
teaspoon
broth, reduced-sodium vegetable
, without msg
-
1/2
cup(s)
water
-
1/8
teaspoon
pepper, cayenne
, dried, ground
-
1/2
teaspoon
cumin, ground
-
2
teaspoon
chili powder
-
2/3
cup(s)
beans, black
, canned
-
5 1/4
ounce(s)
vegetarian crumbles
, burger substitute, soy
-
1/3
cup(s)
beans, chili
, canned
Quick Info:
Servings
Vegetarian
Nutritional Info: (per serving)
Calories: 170, Carbs: 27g, Protein: 14g, Total Fat: 3g, Saturated Fat: 0g, Dietary Fiber: 8g, Sodium: 492mg, Cholesterol: 0mg
Food Group Servings:
Exchanges: Starch: 1
, Fruit: 0
, Vegetable: 2
, Protein: 2
, Dairy: 0
, Fat: 0
Carb Choices: 1.5
Preparation
Spray skillet with cooking spray and heat over medium heat. Slice mushrooms and sauté in skillet until browned. Remove from pan.
Spray a Dutch oven or stockpot with cooking spray and heat over medium heat. Add onions and peppers to the kettle and sauté until vegetables are soft. Add garlic, tomatoes, broth, water, chili powder, cayenne pepper, cumin, beans, and soy crumbles, and simmer gently for about 20 minutes. Add mushrooms and simmer another 15 minutes. Serve hot.