b's veggie chilli
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 219.6
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 539.7 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 9.9 g
- Protein: 14.7 g
View full nutritional breakdown of b's veggie chilli calories by ingredient
Introduction
spicy and low in fat. use reduced sodium broth, rinsed canned chickpeas and dried/fresh herbs instead of added salt. spicy and low in fat. use reduced sodium broth, rinsed canned chickpeas and dried/fresh herbs instead of added salt.Number of Servings: 6
Ingredients
-
1 pack Yves Tofu Ground Round
1 large spanish onion, diced
3 cloves fresh garlic, diced
4 cups finely diced fresh spinach
1 can chickpeas, drained and rinsed
3 red hot chilli peppers, diced and seeded
2 carrots, diced
1 tbsp red pepper flakes
1 tsp garlic powder
1 tsp cayenne
1 tbsp chilli powder
1 tsp basil
.25 tsp black pepper
2 bay leaves
Directions
makes 6 lunches or serves 4 for dinner.
brown tofu in 1 tbsp olive oil and season w/ garlic powder, pepper and cayenne. place in a large pot w/ 1 large can of unseasoned diced tomatoes and 1 can drained, rinsed chickpeas. dice onions and sweat in .5 tsp olive oil. add to pot.
dice all remaining veggies and toss it in the pot. stir well, and simmer for 40 mins with the lid on loosely. remove lid and simmer until chilli is desired consistancy. makes a great filling lunch.
Number of Servings: 6
brown tofu in 1 tbsp olive oil and season w/ garlic powder, pepper and cayenne. place in a large pot w/ 1 large can of unseasoned diced tomatoes and 1 can drained, rinsed chickpeas. dice onions and sweat in .5 tsp olive oil. add to pot.
dice all remaining veggies and toss it in the pot. stir well, and simmer for 40 mins with the lid on loosely. remove lid and simmer until chilli is desired consistancy. makes a great filling lunch.
Number of Servings: 6