We gave this vegetarian chili our highest rating at the taste-testing table.

Recipe by Oxmoor House January 2003

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Credit: Oxmoor House

Recipe Summary test

prep:
8 mins
cook:
26 mins
total:
34 mins
Yield:
10 servings (serving size: 1 cup chili, 1 tablespoon each green onions and olives, and about 1 1/2 tablespoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

250 calories; fat 9.3g; saturated fat 2.8g; protein 15.8g; carbohydrates 28.6g; cholesterol 8mg; iron 3.4mg; sodium 876mg; calories from fat 33%; fiber 9.8g; calcium 153mg.
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