Meatless Chili w/ Brown Rice
- Number of Servings: 8
Ingredients
Ingredients: Bob's Red Mill TVP, 1 cup Swanson Chicken Broth 99% Fat Free, 3 cup Beef broth, bouillon, consomme, 1 can Beans, pinto, 2 cup Onions, raw, 1.5 medium Jalapeno Peppers, 1 pepper Chili powder, 2 tbsp Chili powder, 4 tbsp Salt, 2 dash Tomato Paste, .5 can *Brown Rice, medium grain, 1 cup
Soak dry pinto beans overnight or use the quick method (boil, cover and let rest for a couple of hours). When ready reconstitute TVP using 1 cup of boiling beef broth. Cover and let sit for at least 5 minutes.
Sautee onion and jalapeno is a small amount of olive oil. When onion is clear add TVP and Beans. Add chili powder (I use chili powder, 2 tbsp of chipolte chili powder and 2 tbsp of ancho chili powder). Add remaining beef broth and chicken broth. Cover and reduce heat to a simmer. Cook rice while chili simmers. When all is done serve a bit of rice in the bottom of the bowl, cover with chili. Serve with chopped onions, parsley or cilantro if preferred.
Number of Servings: 8
Recipe submitted by SparkPeople user CSAWICKI.
Sautee onion and jalapeno is a small amount of olive oil. When onion is clear add TVP and Beans. Add chili powder (I use chili powder, 2 tbsp of chipolte chili powder and 2 tbsp of ancho chili powder). Add remaining beef broth and chicken broth. Cover and reduce heat to a simmer. Cook rice while chili simmers. When all is done serve a bit of rice in the bottom of the bowl, cover with chili. Serve with chopped onions, parsley or cilantro if preferred.
Number of Servings: 8
Recipe submitted by SparkPeople user CSAWICKI.
Nutritional Info Amount Per Serving
- Calories: 167.6
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 706.1 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 8.9 g
- Protein: 12.6 g
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