"Meaty" Meatless Double-Bean Chili

"Meaty" Meatless Double-Bean Chili Recipe
Oxmoor House
We gave this vegetarian chili our highest rating at the taste-testing table.

Yield:

10 servings (serving size: 1 cup chili, 1 tablespoon each green onions and olives, and about 1 1/2 tablespoons cheese)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 26 Minutes

Nutritional Information

Calories 250
Fat 9.3 g
Satfat 2.8 g
Protein 15.8 g
Carbohydrate 28.6 g
Cholesterol 8 mg
Iron 3.4 mg
Sodium 876 mg
Caloriesfromfat 33 %
Fiber 9.8 g
Calcium 153 mg

Ingredients

1 tablespoon olive oil
2 cups chopped onion
4 garlic cloves, minced
2 drained canned chipotle chilies in adobo sauce, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 (12-ounce) package burger-style recipe crumbles
2 cups water
2 (14.5-ounce) cans chili-style diced tomatoes, undrained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can dark red kidney beans, rinsed and drained
1 (6-ounce) can tomato paste
1 teaspoon dried oregano
1 bay leaf
1/2 cup sliced green onions
1 (2.5-ounce) can sliced black olives, drained
1 cup (4 ounces) preshredded reduced-fat Cheddar cheese

Preparation

Heat oil in a Dutch oven over medium-high heat. Add onion; cook 5 minutes, stirring frequently. Add garlic and next 3 ingredients; cook 1 minute. Add recipe crumbles and next 7 ingredients, stirring well; bring to a boil. Reduce heat to low; simmer, uncovered, 15 minutes, stirring frequently. Discard bay leaf.

Spoon chili into individual bowls. Top each serving with green onions, olives, and cheese.

Note:

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2003
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