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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 261.5
  • Total Fat: 10.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 434.8 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 5.3 g
  • Protein: 15.4 g

View full nutritional breakdown of Vegetarian Beef & Bean Chile Verde calories by ingredient
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Vegetarian Beef & Bean Chile Verde

Submitted by: MARCUSWARD

Introduction

From EatingWell: January/February 2008 (changed by me to be vegetarian)

I substituted a block of tofu (18 oz) for the meat, added 1 tsp of soy, 1 tsp of worchetershire and 3 tbsp of oil to compensate.

Chile Verde, usually a slow-cooked stew of pork, jalapeņos and tomatillos, becomes an easy weeknight meal with quick-cooking ground beef and store-bought green salsa. Make it a Meal: Serve with fresh cilantro, red onion and Monterey Jack. Add cornbread on the side and your favorite hot sauce.
From EatingWell: January/February 2008 (changed by me to be vegetarian)

I substituted a block of tofu (18 oz) for the meat, added 1 tsp of soy, 1 tsp of worchetershire and 3 tbsp of oil to compensate.

Chile Verde, usually a slow-cooked stew of pork, jalapeņos and tomatillos, becomes an easy weeknight meal with quick-cooking ground beef and store-bought green salsa. Make it a Meal: Serve with fresh cilantro, red onion and Monterey Jack. Add cornbread on the side and your favorite hot sauce.

Number of Servings: 6

Ingredients

    * 1 Block extra firm tofu
    * 1 tsp soy, 1 tsp worchestershire, 3 tbsp oil
    * 1 large red bell pepper, chopped
    * 1 large onion, chopped
    * 6 cloves garlic, chopped
    * 1 tablespoon chili powder
    * 2 teaspoons ground cumin
    * 1/4 teaspoon cayenne pepper, or to taste
    * 1 16-ounce jar green salsa, green enchilada sauce or taco sauce
    * 1/4 cup water
    * 1 15-ounce can pinto or kidney beans, rinsed

Directions

Cook tofu, bell pepper, worchestershire sauce, soy sauce, and onion in a large saucepan over medium heat, Until liquid in bottom of pan is gone.. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cilantro and cook until heated through, about 1 minute.

Number of Servings: 6

Recipe submitted by SparkPeople user MARCUSWARD.






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