
Vegetarian Chili
(Gluten-free)
Ingredients
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1 cup textured soy protein
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7/8 cup boiling water
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1 tablespoon olive oil
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1 large onion, chopped
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1 green bell pepper, chopped
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2 cloves garlic, minced
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1 28-ounce can diced tomatoes
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1 19-ounce can black beans, drained
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2 tablespoons chili powder
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1 tablespoon cumin
Directions
Reconstitute textured soy protein with boiling water. Heat oil in large pot. Saute onion and green pepper until soft, about 5 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.
Serves 4
Each 1-1/2-cup serving contains approximately 243 calories, 40 g carbohydrates, 16 g protein, 4 g fat, 758 mg sodium, and 11 g fiber.
To make this recipe gluten-free, use only spices or condiments that are gluten-free. Read food labels carefully and contact the company if you have any questions.
Online Medical Reviewer:
Poulson, Brittany, RD, CDE
Online Medical Reviewer:
Wilkins, Joanna, RD, CD
Date Last Reviewed:
8/1/2016
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