A healthy alternative to the beef classic.
Serves 6
Ingredients: 1 medium onion, chopped
1 carrot, peeled and diced
2 stalks celery, chopped
1 4-ounce can diced mild green chili
2 14 1/2-ounce cans stewed tomatoes (1 can whirled smooth in blender)
2 packages soy ground meat substitute, about 12 ounces each
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
2 tablespoons ground chili powder
1 teaspoon salt
1/4 teaspoon liquid hot pepper sauce fresh cilantro leaves
1 carrot, peeled and diced
2 stalks celery, chopped
1 4-ounce can diced mild green chili
2 14 1/2-ounce cans stewed tomatoes (1 can whirled smooth in blender)
2 packages soy ground meat substitute, about 12 ounces each
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
2 tablespoons ground chili powder
1 teaspoon salt
1/4 teaspoon liquid hot pepper sauce fresh cilantro leaves
Directions:
Spray a medium-sized stockpot with pan spray, and place over medium-high heat. Add the onion, carrot and celery, and sauté for about 5 minutes until vegetables begin to soften. Add the can of stewed tomatoes, the can of tomatoes that has been whirled smooth in the blender, the soy meat substitute and the seasonings. Stir well. Cover and lower the heat to medium-low and allow the chili to simmer for 15 or 20 minutes until the flavors are blended. Garnish with fresh cilantro, if desired.
Spray a medium-sized stockpot with pan spray, and place over medium-high heat. Add the onion, carrot and celery, and sauté for about 5 minutes until vegetables begin to soften. Add the can of stewed tomatoes, the can of tomatoes that has been whirled smooth in the blender, the soy meat substitute and the seasonings. Stir well. Cover and lower the heat to medium-low and allow the chili to simmer for 15 or 20 minutes until the flavors are blended. Garnish with fresh cilantro, if desired.
Nutritional Analysis Per Serving:
Calories: 180
Protein: 22 grams
Fat: 2 grams
Carbohydrates: 22 grams
Calories: 180
Protein: 22 grams
Fat: 2 grams
Carbohydrates: 22 grams
