Vegetarian Chile

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 7
Ingredients
1 cup Beans, black 1 can Canned Tomatoes 0.5 cup Bob's Red Mill TVP 1 cup, chopped Carrots, raw 1 cup, chopped Onions, raw 0.5 cup, diced Celery, raw 0.5 cup (8 fl oz) Chicken Broth 0.5 cup (8 fl oz) Water, tap 1 tbsp Chile Powder (by TRESEDA) 1 tsp Parsley, dried 1 tsp Oregano, ground 1 tsp Rosemary, dried 0.25 tsp Salt, Sifto Table Salt (by FAREWELLBC) 1 tsp Hot Pepper Sauce 0.5 tbsp Grape Seed Oil 0.125 cup Tomato Paste
Directions
saute carrots, onion & celery. add tvp that has been previously soaked in 1 cup of water and let stand 1/2 hour. Saute for 10 minutes longer. Add tomato paste, stock, herbs and spices and simmer 10 minutes longer. Add tomatoes and simmer 30 minutes or more as desired

Serving Size: 2/3 cup

Servings Per Recipe: 7
Nutritional Info Amount Per Serving
  • Calories: 95.4
  • Total Fat: 1.5 g
  • Cholesterol: 0.4 mg
  • Sodium: 276.7 mg
  • Total Carbs: 14.8 g
  • Dietary Fiber: 5.4 g
  • Protein: 6.8 g

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