Vegetarian Four Bean Chili - NewsOn6.com - Tulsa, OK - News, Weather, Video and Sports - KOTV.com |

Vegetarian Four Bean Chili

Posted:

Thursday, January 01, 2004
Categories:
Vegetarian/Entree
Yield:
10 servings, approximately 1 1/2 cups each
Ingredients:
1 package (~12-14 ounces) frozen soy meat alternative crumbles
1 bag (16 ounces) pepper stir-fry mix
1 tablespoon minced garlic
1 jalapeno pepper, seeded and chopped
1-2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1 can (14.5 ounces) 99% fat-free beef broth or vegetable broth
1 can (16 ounces) kidney beans, drained and rinsed
1 can (16 ounces) navy beans, drained and rinsed
1 can (15 ounces) black-eyed peas, drained and rinsed
1 can (15 ounces) garbanzo beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes
1 can (11.5 ounces) spicy vegetable juice cocktail
Directions:
1. In a large Dutch oven over medium-high heat, heat soy crumbles. Add stir-fry mix, garlic and jalapeno. Sauté until onion is clear. Blend in seasonings.
2. Add remaining ingredients. Continue cooking until mixture comes to a boil. Reduce heat to medium-low. Cover and continue to cook, stirring occasionally, 30-40 minutes.
Nutrition Facts:
280 calories, 42g carbohydrate, 31g protein, 1.5g fat, 0mg saturated fat, 0mg cholesterol, 16g dietary fiber, 880mg sodium

Exchanges per serving: 2 starch, 2 very lean meat, 1 vegetable
Source:
Original recipe by Janet Potts, RD, LD. Adapted recipe by Rachel Cly, RD, LD and Jennifer Parham, RD
Powered by Frankly
News On 6
303 N. Boston Ave.
Tulsa, OK 74103
Newson6.com is proud to provide Oklahomans with timely and relevant news and information, sharing the stories, pictures and loves of Oklahomans across our great state.
All content © Copyright 2000 - 2018 KOTV. Oklahoma Traveler™ is a registered trademark of Griffin Communications. All Rights Reserved.
For more information on this site, please read our Privacy Policy, and Terms of Service, and Ad Choices.