Vegetarian Chili
(from kylerhea’s recipe box)
Source: Duke Diet newsletter
Prep time: 20 minutes
Cook time: 35 minutes
Serves 4 people
Categories: MAIN DISH, VEGETARIAN
Ingredients
- # 2 cup(s) mushrooms, fresh , whole
- # 1 cup(s) onion, white , raw, chopped
- # 1/2 cup(s) pepper(s), green, bell , raw, chopped
- # 8 teaspoon pepper(s), green chile , diced
- # 1 teaspoon garlic, minced
- # 2 cup(s) tomatoes, whole, canned , without added salt
- # cooking spray
- # 1 teaspoon broth, reduced-sodium vegetable , without msg
- # 1/2 cup(s) water
- # 1/8 teaspoon pepper, cayenne , dried, ground
- # 1/2 teaspoon cumin, ground
- # 2 teaspoon chili powder
- # 2/3 cup(s) beans, black , canned
- # 5 1/4 ounce(s) vegetarian crumbles , burger substitute, soy
- # 1/3 cup(s) beans, chili , canned
Directions
-
Spray skillet with cooking spray and heat over medium heat. Slice mushrooms and sauté in skillet until browned. Remove from pan.
-
Spray a Dutch oven or stockpot with cooking spray and heat over medium heat. Add onions and peppers to the kettle and sauté until vegetables are soft. Add garlic, tomatoes, broth, water, chili powder, cayenne pepper, cumin, beans, and soy crumbles, and simmer gently for about 20 minutes. Add mushrooms and simmer another 15 minutes. Serve hot.