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Vegetarian chili

February 18, 2014 Recipes

Number of servings: 4 (1½ cup servings)


1 c textured soy protein
½ c of boiling water
1 tbsp. olive oil
1 lg onion, chopped
2 cloves garlic, minced
1 28-ounce can diced tomatoes
1 19-oz. can black beans, drained
2 tbsps. chili powder
1 tbsp. cumin


Reconstitute soy protein with boiling water. Heat oil in large pot. Sauté onion and green pepper until soft, about five minutes. Add garlic and cook briefly. Add tomatoes, beans, chili powder, cumin and soy protein. Stir. Bring to a boil Reduce heat and let simmer for about 30 to 45 minutes, until chili thickens.

Nutrition information

Calories : 243
Carbohydrates: 40
Protein: 16 grams
Fat: 4 grams
Sodium: 758 milligrams
Fiber : 11 grams