High Fibre Chili

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 221.3
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 809.6 mg
  • Total Carbs: 36.8 g
  • Dietary Fiber: 13.3 g
  • Protein: 19.1 g

View full nutritional breakdown of High Fibre Chili calories by ingredient


Introduction

This came from combining different chili recipes while searching for the most economical and healthful version. My family doesn't miss the meat and always asks for seconds. It freezes well and is quick enough to be made after long day at work. I change the veggies each time I make it, depending on what's in the fridge. This came from combining different chili recipes while searching for the most economical and healthful version. My family doesn't miss the meat and always asks for seconds. It freezes well and is quick enough to be made after long day at work. I change the veggies each time I make it, depending on what's in the fridge.
Number of Servings: 8

Ingredients

    2 cup TVP
    2 cup Tomatoe Sauce
    1/2 cup water
    1 can chopped tomatoes
    1can baked beans in tomatoe sauce
    3/4 cup kidney beans
    3/4 cup pinto beans
    1 cup All Bran
    1/4 cup chopped onion
    1 cup chopped green pepper
    1 tsp garlic powder
    1/2 tsp salt
    2 1/2 tbsp chili powder
    2 bay leaves

Directions

This makes about 8, 1 cup servings.

Reconstitute the TVP with hot water as directed on the package.

Saute the onion and green pepper until tender in a large (electric) frying pan or dutch oven. Add the rest of the ingredients. Season to personal preference.

Simmer for 30 minutes. Stir every 5 to 10 minutes to prevent burning.

Serve with salad and whole wheat bread or buns.

Number of Servings: 8

Recipe submitted by SparkPeople user WINKLE10CA.