Guest guest Posted September 27, 1999 Report Share Posted September 27, 1999 We had this for dinner last night on top of brown rice. It seemed a little weird adding mixed vegetables to this recipe, but it tasted fine and it is an easy way to eat more veggies. I think that the nutritional information/calories that came with the recipe is too high. Kathleen * Exported from MasterCook * Meatless Chili Recipe By :Vegetarian Cooking for Healthy Living, page 143 Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- chopped 1 large green pepper -- seeded and chopped 48 ounces canned stewed tomatoes -- (6 cups) 16 ounces canned pinto beans -- (2 cups) drained and rinsed 16 ounces canned kidney beans -- (2 cups) drained and rinsed 16 ounces packaged frozen mixed vegetables -- (2 cups) 1/8 teaspoon ground cloves -- up to 1/4 1/8 teaspoon allspice 2 tablespoons chili powder 1 tablespoon cumin Green chiles -- (optional) Tabasco sauce -- (oplional) Nonfat cooking spray 12 SERVINGS Chili is very versatile. It can provide more meals than one. To begin with cook corn meal dumplings on top of the chili. It can also become a sauce for linguini, and finally served as a topping for baking potatoes. Saute onion and green pepper in a large soup kettle sprayed with nonfat cooking spray. Add the remaining ingredients and simmer until the flavors are blended and the vegetables are done. Heat and serve. Nutrition information per serving: Calories: 292 Protein: 17g, Carbohydrate: 56.5g, Fat: 1.5g, Cholesterol: 0mg, Sodium: 321mg, Fiber: 1.5g, Dietary Exchanges: 3 starch, 3 vegetable - - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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