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Vegetarian Chili
(Gluten-free)
Ingredients
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1 cup textured soy protein
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7/8 cup boiling water
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1 tbsp olive oil
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1 large onion, chopped
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1 green bell pepper, chopped
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2 cloves garlic, minced
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1 (28-ounce) can diced tomatoes
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1 (15-ounce) can black beans, drained and rinsed
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2 tbsp chili powder
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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.
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