WazzuCoug
Member
This is the best vegetarian chili recipe I've ever tried, and we don't miss the meat in this at all. It has good protein and fiber and it will keep you satiated for quite a while. 3/4 to 1 cup has almost 20g of protein. This is not for people who are paranoid about carbs. Net carbs are around 35. Complex carbs don't concern me at all. It would be about 300 calories or less for a bariatric post-surgery portion of this. You'll have leftovers for days....It doesn't look that special, but the flavors and textures are awesome, and it is of course, it is even better the next day and beyond.
Vegetarian Chili
2 Cups small button mushrooms, quartered - if you don't like mushrooms, replace with 2 medium zucchini, chopped or add them in as well
1 medium onion, chopped
1 green pepper, chopped
1 red pepper, chopped
3 cloves garlic, minced
3 T Olive Oil
4 (14.5 oz) can of diced tomatoes (fire roasted, if you can find it)
1 (15 oz) can of tomato sauce
2 (15 oz) cans of pinto beans (drained/washed)
1 (15 oz) can of black beans (drained/washed)
1 jalapeno pepper, chopped (remove seeds for less heat)
1/4 Cup Fresh Cilantro
1/4 Cup Fresh parsley
3 T of Chili Powder
2 tsp Cumin
1 T of sugar (or preferred sugar substitute) - it needs this for balance, trust me
1 tsp salt
1/2 tsp pepper
Vegetarian Chili
2 Cups small button mushrooms, quartered - if you don't like mushrooms, replace with 2 medium zucchini, chopped or add them in as well
1 medium onion, chopped
1 green pepper, chopped
1 red pepper, chopped
3 cloves garlic, minced
3 T Olive Oil
4 (14.5 oz) can of diced tomatoes (fire roasted, if you can find it)
1 (15 oz) can of tomato sauce
2 (15 oz) cans of pinto beans (drained/washed)
1 (15 oz) can of black beans (drained/washed)
1 jalapeno pepper, chopped (remove seeds for less heat)
1/4 Cup Fresh Cilantro
1/4 Cup Fresh parsley
3 T of Chili Powder
2 tsp Cumin
1 T of sugar (or preferred sugar substitute) - it needs this for balance, trust me
1 tsp salt
1/2 tsp pepper
- In a large pot, saute mushrooms (and/or zucchini), onion, peppers and garlic in oil until tender
- Stir in all the remaining ingredients
- Bring to a boil
- Reduce heat, cover and simmer for 45 minutes, stirring occasionally
- Season with additional spices to taste.
- Serve with an additional sprinkle of cilantro, if desired, with a bit of low fat cheese and/or sour cream on top to really make it pop!
- You can mix up the beans as you like, and if you want to up the protein, stir in a bit of unflavored protein powder (mix thoroughly in a bit of water first before adding)