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 Vegetarian chili

Vegetarian Chili



  • 1 cup textured soy protein

  • 7/8 cup boiling water

  • 1 tablespoon olive oil

  • 1 large onion, chopped

  • 1 green bell pepper, chopped

  • 2 cloves garlic, minced

  • 1 28-ounce can diced tomatoes

  • 1 19-ounce can black beans, drained

  • 2 tablespoons chili powder

  • 1 tablespoon cumin


Reconstitute textured soy protein with boiling water. Heat oil in large pot. Saute onion and green pepper until soft, about five minutes. Add garlic and cook briefly. Add tomatoes, beans, chili powder, cumin, and soy protein. Stir. Bring to a boil. Reduce heat and let simmer for about 30 to 45 minutes, until chili thickens.

Serves 4

Each 1-1/2-cup serving contains approximately 243 calories, 40 g carbohydrates, 16 g protein, 4 g fat, 758 mg sodium, and 11 g fiber.

To make this recipe gluten-free, use only spices or condiments that are gluten-free. Read food labels carefully and contact the company if you have any questions. 

Online Medical Reviewer: Averett, Jennifer, RD
Date Last Reviewed: 3/27/2013
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