Food Weight: 2.0
Yield: 10 servings (serving size: 1/10th of the recipe, 363 grams or ~ 1 ½ cups chili)
Serve over brown rice accompanied with “light” tortilla chips.
INGREDIENTS:
2 green bell peppers, chopped
1 cup onion, chopped
3 garlic cloves, minced
1 tablespoon extra virgin olive oil
1 can (15 ounces) black beans, drained
1 can (15 ounces) kidney beans, drained
1 cup chunky salsa (medium or hot depending on preference)
2 cans (28 ounces each) diced tomatoes
1 cup frozen corn
2 pouches (2 cups) Boca Meatless Ground Burger (found in the frozen foods section of some supermarkets)
1 can (4.5 ounces) chopped green chilies, drained
2 tablespoons chili powder
½ teaspoon cumin
¼ teaspoon cayenne pepper
Soy cheddar cheese, shredded, optional
DIRECTIONS:
In a large soup pot, sauté green pepper, onion, and garlic in olive oil over medium-high heat until onion is translucent, about 5 minutes. Add remaining ingredients except for soy cheese and bring to a boil. Reduce heat, cover, and simmer for 30 minutes, stirring occasionally. Garnish with shredded soy cheddar cheese.
Nutritional Information Per Serving (~ 1 ½ cups chili):
Food Weight: 2.0, Calories: 186 , Fat: 2 g, Cholesterol: 0 mg, Sodium: 854 mg, Carbohydrate: 33 g, Dietary Fiber: 9 g, Sugars: 9 g, Protein: 12 g