Guest guest Posted October 18, 2000 Report Share Posted October 18, 2000 * Exported from MasterCook * Full-of-Veggies Chili Recipe By :Pam Echeverria, Tucson, Arizona Serving Size : 10 Preparation Time :0:20 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large sweet onion -- diced 1 large green bell pepper -- diced 2 cloves garlic -- minced 2 tablespoons vegetable oil 1 12 oz package ground beef substitute 1 large zucchini -- diced 1 11 oz can whole kernel corn -- undrained 2 15 oz cans no-salt-added tomato sauce 2 10 oz cans diced tomato and green chiles -- undrained 1 15 oz can black beans -- rinsed & drained 1 15 oz can pinto beans -- rinsed & drained 1 teaspoon sugar 1 1.75 oz envelope Texas-style chili seasoning mix SAUTÉ first 3 ingredients in hot oil in a large stockpot over medium-high heat 5 minutes or until tender. Stir in beef substitute and remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, stirring often, 20 minutes. Source: " http://www.southernliving.com " Yield: " 4 quarts " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 155 Calories; 5g Fat (27.8% calories from fat); 11g Protein; 17g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 439mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : Chili may be frozen up to 3 months, if desired. Nutr. Assoc. : 0 0 0 0 -9184 0 0 0 0 1275 4510 0 0 Quote Link to comment Share on other sites More sharing options...
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