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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 255.2
  • Total Fat: 6.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 772.6 mg
  • Total Carbs: 42.4 g
  • Dietary Fiber: 13.1 g
  • Protein: 15.9 g

View full nutritional breakdown of Cindy O's vegetarian chili calories by ingredient
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Cindy O's vegetarian chili

Submitted by: CRO1010

Introduction

meatless meatless
Number of Servings: 10

Ingredients

    1 - block extra firm tofu, drained and mashed
    1 - 15.5 oz can each: corn, dark red kidney beans, black beans, pinto beans
    1 - 28 ox Cento organic chef's cut tomato strips in puree
    1 - 8 oz can tomato sauce
    1 cup salsa
    1 cup diced green bell peppers
    1 cup diced onion
    2 cloves crushed garlic
    1 cup diced mushroom
    1 cup diced zucchini
    1 cup diced celery
    1/2 cup grated carrots
    2 fresh hot chili peppers, diced
    1 small roasted eggplant, pureed
    2 tbsp EVOO
    Franks Original Hot Sauce - to taste
    Black pepper, cumin, chili powder - to taste
    10 springs fresh parsley, shredded

Directions

Saute peppers (hot & sweet) in 1 tbsp EVOO until semi-soft; add onions, garlic, carrots and celery - saute until tender, add mushrooms and zucchini and cook for 2 mins. Remove veggies, add 1 tbsp EVOO and add mashed tofu and dry spices. Stir while cooking for 2 mins, then add veggies back in, mix well. Add pureed roasted eggplant, salsa, tomato strips and tomato sauce + 1 1/2 cup water. Cover and simmer for 30 minutes. Add beans, corn and hot sauce to taste. Top was shredded fresh parsley. 10 servings, 255 calories

Number of Servings: 10

Recipe submitted by SparkPeople user CRO1010.






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