Vegetarian Chili Con Queso Casserole

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* Exported from MasterCook *

 

Vegetarian Chili Con Queso Casserole

 

Recipe By : The Cooking Cardiologist, by Richard Collins, page 128

Serving Size : 12 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups TVP Granules

1 cup tomato juice

1 teaspoon chili powder

3 1/2 ounces baked tortilla chips low-fat crushed

8 ounces canned green chili peppers

16 ounces grated fat-free American or cheddar

30 ounces canned Hormel vegetarian chili

(2 15-oz cans)

1 1/4 cups chopped onion

4 ounces jarred chopped pimiento

salt and pepper

 

Serving size: 8

 

Add 1 teaspoon chili powder to 1 cup tomato juice, heat 2 minutes in

microwave oven. Pour over TVP to rehydrate, let set 10-15 minutes. Sauté

onion in small amount of water 6-10 minutes until tender, season with salt

and pepper to taste, remove from heat add green chilies and pimentos. Add

TVP mixture to onions, peppers and pimentos.

 

Spray a 9x13 inch baking dish, spread about 1/4 can chili on the bottom of

baking dish to prevent crushed chips from burning. Top this with 2 cups of

crushed chips, carefully spread half of the chili with beans over the

chips, layer half the TVP mixture over this, top with half the

cheese. Repeat chili and TVP mixture layers. Top with remaining

cheese. Cover lightly with foil and bake in a 350 degree oven for 45 to 50

minutes.

 

Nutritional analysis: Calories 310, Fat 0.9. Cholesterol 8, Carbohydrate

44, Protein 44, Sodium 1254

 

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