Meatless Chili w/ Brown Rice
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Meatless Chili w/ Brown Rice calories by ingredient
Introduction
Not vegetarian but meatless and yummy Not vegetarian but meatless and yummyNumber of Servings: 8
Ingredients
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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
Directions
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.