White Chili

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* Exported from MasterCook *

 

White Chili

 

Recipe By : The Cooking Cardiologist, by Richard Collins, page 94

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup TVP granules

1 1/2 cups boiling water -- Mixed With

2 teaspoons Chicken Not

1 large onion -- chopped

2 cloves garlic -- minced

2 1/2 cups water

15 ounces canned cannellini beans -- drained

1 cup tomatoes -- diced

1 cup white whole-kernel corn

1/4 cup canned green chili peppers -- diced

1 teaspoon cajun seasoning

1/2 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon vinegar

salt and pepper -- to taste

1/2 cup fat-free Swiss cheese -- shredded

 

Serving Size: 4

 

In a medium bowl combine the TNT with Chicken Not dissolved in the boiling

water. Set aside. In a medium stock pot, combine the onions, garlic and

1/2 cup of the water. Stir over medium-high heat for 5 to 6 minutes, or

until onions are soften. Add the TVP, beans, tomatoes, corn, chili

peppers, cajun seasoning, cumin, chili powder, vinegar, salt and pepper to

taste and the remaining 2 cups of water. Cover and simmer over low heat

for 45 to 60 minutes. Add small amount of additional water if

necessary. Sprinkle with grated Swiss cheese before serving.

 

(Chicken Not is a product of Dixie USA.)

 

Nutritional analysis: Calories 340, Fat 1, Cholesterol 0, Carbohydrate 70,

Protein 19, Sodium 265.

 

 

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