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Vegetarian Chili

Vegetarian Chili

(Gluten-free)

Ingredients

  • 1 cup textured soy protein

  • 7/8 cup boiling water

  • 1 tbsp olive oil

  • 1 large onion, chopped

  • 1 green bell pepper, chopped

  • 2 cloves garlic, minced

  • 1 (28-ounce) can diced tomatoes

  • 1 (15-ounce) can black beans, drained and rinsed

  • 2 tbsp chili powder

  • 1 tbsp cumin

Directions

Reconstitute textured soy protein with boiling water.

Heat oil in a large pot over medium-high heat. Saute onion and green pepper until soft, 4 to 5 minutes. Add garlic and cook briefly, 30 to 60 seconds.

Stir in tomatoes, black beans, chili powder, cumin, and reconstituted soy protein. Bring to a boil then reduce heat to low 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. 

Reviewed Date: 02-01-2021


Disclaimer: This information is not intended to substitute or replace the professional medical advice you receive from your child's physician. The content provided on this page is for informational purposes only, and was not designed to diagnose or treat a health problem or disease. Please consult your child's physician with any questions or concerns you may have regarding a medical condition.