Hearty Low Fat Vegetarian Chili
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 165.3
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 569.0 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 9.2 g
- Protein: 11.7 g
View full nutritional breakdown of Hearty Low Fat Vegetarian Chili calories by ingredient
Introduction
This is a great vegetarian chili - thick, hearty, and really hits the spot. Best of all, the substitution of quorn mince (or soy crumbles) for beef mince makes this recipe low fat (1.5g). This is a great vegetarian chili - thick, hearty, and really hits the spot. Best of all, the substitution of quorn mince (or soy crumbles) for beef mince makes this recipe low fat (1.5g).Number of Servings: 10
Ingredients
-
1 onion, diced
3-5 cloves of garlic, minced
1 red bell pepper, diced
1 Tbsp jalapeno, minced
3 c diced tomatoes (I use canned but fresh work well too)**
1.5 c cooked kidney beans
1.5 c cooked adzuki beans
1.5 c canned corn (use frozen to reduce salt and sugar)
2-3 tsp cumin powder
.5 tsp salt
2 tsp chili powder
.5 tsp ground pepper
.5 tsp cinnamon
1 pkg Quorn mince (or dried soy crumbles)**
1 c water or vegetable broth
Directions
1. In a 5qt saucepan, saute onions, garlic and jalapeno over medium heat for 5 minutes.
2. Add bell pepper and continue cooking for 5 more minutes.
3. Add all remaining ingredients, except soy mince, and bring to a boil. Cover, reduce heat to a simmer, and cook for 20 minutes.
4. Add soy mince and cook for 5 min, until warmed through.
**If using dried soy crumbles, I find it works best to use canned tomatoes in tomato juice to add extra liquid to the base. This is then soaked up by the dried soy, leaving a hearty, thick chili.
Serving Size: Makes approx 10 1-cup servings
2. Add bell pepper and continue cooking for 5 more minutes.
3. Add all remaining ingredients, except soy mince, and bring to a boil. Cover, reduce heat to a simmer, and cook for 20 minutes.
4. Add soy mince and cook for 5 min, until warmed through.
**If using dried soy crumbles, I find it works best to use canned tomatoes in tomato juice to add extra liquid to the base. This is then soaked up by the dried soy, leaving a hearty, thick chili.
Serving Size: Makes approx 10 1-cup servings