We had this for dinner tonight on top of brown rice. It seemed a little
weird adding mixed vegetables to this recipe, but it tasted fine and it is
an easy way to eat more veggies. I think that the nutritional information
that came with the recipe is too high.
Kathleen
* Exported from MasterCook *
Meatless Chili
Recipe By :Vegetarian Cooking for Healthy Living, page 143
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large onion -- chopped
1 large green pepper -- seeded and chopped
48 ounces canned stewed tomatoes -- (6 cups)
16 ounces canned pinto beans -- (2 cups)
drained and rinsed
16 ounces canned kidney beans -- (2 cups)
drained and rinsed
16 ounces packaged frozen mixed vegetables -- (2 cups)
1/8 teaspoon ground cloves -- up to 1/4
1/8 teaspoon allspice
2 tablespoons chili powder
1 tablespoon cumin
Green chiles -- (optional)
Tabasco sauce -- (oplional)
Nonfat cooking spray
12 SERVINGS
Chili is very versatile. It can provide more meals than one. To begin
with cook corn meal dumplings on top of the chili. It can also become a
sauce for linguini, and finally served as a topping for baking potatoes.
Saute onion and green pepper in a large soup kettle sprayed with nonfat
cooking spray. Add the remaining ingredients and simmer until the flavors
are blended and the vegetables are done. Heat and serve.
Nutrition information per serving: Calories: 292 Protein: 17g,
Carbohydrate: 56.5g, Fat: 1.5g, Cholesterol: 0mg, Sodium: 321mg, Fiber:
1.5g, Dietary Exchanges: 3 starch, 3 vegetable
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