Vegetarian chili

Vegetarian Chili

(Gluten-free)

Ingredients

  • 1 cup textured soy protein

  • 7/8 cup boiling water

  • 1 tablespoon olive oil

  • 1 large onion, chopped

  • 1 green bell pepper, chopped

  • 2 cloves garlic, minced

  • 1 28-ounce can diced tomatoes

  • 1 19-ounce can black beans, drained

  • 2 tablespoons chili powder

  • 1 tablespoon cumin

Directions

Reconstitute textured soy protein with boiling water. Heat oil in large pot. Saute onion and green pepper until soft, about 5 minutes. Add garlic and cook briefly. Add tomatoes, beans, chili powder, cumin, and soy protein. Stir. Bring to a boil. Reduce heat and let simmer for about 30 to 45 minutes, until chili thickens.

Serves 4

Each 1-1/2-cup serving contains approximately 243 calories, 40 g carbohydrates, 16 g protein, 4 g fat, 758 mg sodium, and 11 g fiber.

To make this recipe gluten-free, use only spices or condiments that are gluten-free. Read food labels carefully and contact the company if you have any questions. 

SIGN UP TODAY FOR FREE E-NEWSLETTERS

Get the latest in medical technology, research and disease prevention sent to your inbox from Barnes-Jewish West County Hospital and Barnes-Jewish Hospital.
Find a doctor or make an appointment: 314.542.WEST (9378) OR TOLL-FREE 1.844.542.9378
General Information: (314) 996.8000
12634 Olive Boulevard
Creve Coeur, Missouri 63141
©Copyright 1997-2018, Barnes-Jewish West Country Hospital. All Rights Reserved