Ingredients
* 1-3/4 cups chopped baby portobello mushrooms
* 1 medium onion, finely chopped
* 1/2 cup chopped sun-dried tomatoes (not packed in oil)
* 2 tablespoons olive oil
* 2 garlic cloves, minced
* 1 package (12 ounces) frozen vegetarian meat crumbles
* 2 cans (16 ounces each) chili beans, undrained
* 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes
* 1/2 cup water
* 1/2 cup vegetable broth
* 4-1/2 teaspoons chili powder
* 2 teaspoons brown sugar
* 1/2 teaspoon celery salt
* 1/2 teaspoon ground cumin
* 1 medium ripe avocado, peeled and finely chopped
* 9 tablespoons reduced-fat sour cream
Directions
* In a Dutch oven, saute the mushrooms, onion, sun-dried tomatoes in
* oil until vegetables are tender. Add garlic; cook 1 minute longer.
* Add meat crumbles; heat through.
*
* Stir in the chili beans, tomatoes, water, broth, chili powder, brown
* sugar, celery salt and cumin. Bring to a boil. Reduce heat; simmer,
* uncovered, for 10 minutes. Ladle chili into bowls. Top each with
* avocado and sour cream.
*
* Yield: 9 servings (2-1/4 quarts).
Nutrition Facts: 1 serving equals 275 calories, 10 g fat (2 g saturated fat), 5 mg cholesterol, 768 mg sodium, 37 g carbohydrate, 12 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.
http://www.tasteofhome.com/recipes/Hearty-Vegetarian-Chili
Save yourself some money and substitute TVP (textured vegetable protein) for vegetarian meat crumbles because that's basically what most of it is. Some are grain based but most are soy based, I believe.
ReplyDeleteTVP ~ I swear by the stuff. It's a by-product of the soybean oil manufacturing process except that they have it backwards. They bottle the fatty oil but consider the fat-free soy protein (TVP) left behind the "by-product".