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    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. 

    © 2000-2024 The StayWell Company, LLC. All rights reserved. This information is not intended as a substitute for professional medical care. Always follow your healthcare professional's instructions.
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    Southern New Mexico
    Surgery Center

    2301 Indian Wells Rd. Suite B
    Alamogordo, NM 88310
    www.snmsc.org

    Phone: 575.437.0890
    Fax: 575.437.0905
    Email: info@snmsc.org

    Disclaimer