High Protein Vegetarian Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cans of diced tomatoes (28 oz. each)1 can of tomato paste (the small can)2 cans of kidney beans (14 oz. each)1 package of meat replacer (I use Gimme Lean ground meat style)1 medium onion, diced2 bell peppers, dicedChili powder & tabasco to taste
Spray a nonstick pan with Pam. Add meat replacer first. (Gimme lean you have to "brown," while veggie crumbles come out ready to go).
Add the diced onions & peppers and sautee until they get softer. Drain the cans of kidney beans and add to the pot.
Drain (or partially drain) the tomatoes, depending on how thick you like your chili. The more liquid you add from tomatoes, the thinner it will be.
Simmer on low for 60 minutes or until at desired thickness. Simmer longer to let it cook down, or add water to thin it out. Just be sure to use a nonstick pot and stir the bottom every so often.
Number of Servings: 12
Recipe submitted by SparkPeople user JENNLAVOIE.
Add the diced onions & peppers and sautee until they get softer. Drain the cans of kidney beans and add to the pot.
Drain (or partially drain) the tomatoes, depending on how thick you like your chili. The more liquid you add from tomatoes, the thinner it will be.
Simmer on low for 60 minutes or until at desired thickness. Simmer longer to let it cook down, or add water to thin it out. Just be sure to use a nonstick pot and stir the bottom every so often.
Number of Servings: 12
Recipe submitted by SparkPeople user JENNLAVOIE.
Nutritional Info Amount Per Serving
- Calories: 137.4
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 592.2 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 9.1 g
- Protein: 10.4 g
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