Updated: Oct 21, 2020
Vegetarian Red Bean Chili
This vegetarian chili is simple to make and tasty .
2 Tbsp olive oil
1 medium onion, chopped
1∕3 cup chopped green bell pepper
2 tablespoons chili powder
1 teaspoon ground cumin
1 14½-ounce can Mexican recipe stewed tomatoes with juices
8 ounces frozen veggie (soy) crumbles, thawed
1 cup canned red kidney beans, drained and rinsed
¼ cup water
½ cup 2 percent shredded Cheddar cheese
4 Tbsp low-fat sour cream
salt and pepper to taste
1.) Heat oil in heavy large skillet over medium-high heat. Add soy crumbles, onion and peppers. Sauté until vegetables are tender and soy crumbles are lightly browned (about 5 minutes). Add chili powder and cumin; stir 1 minute.
2.)Add in tomatoes with juice, kidney beans and ¼ cup water. Cook until slightly thickened, breaking up any large tomato pieces and stirring occasionally, about 5 minutes. Season to taste with salt and pepper. Divide chili between 4 bowls; top with cheese and a dollop of sour cream and serve.
Nutritional Information (per serving)
Makes 4 servings
Total fat: 14g
Saturated Fat: 3.7g