Veggie Chili
Hot, filling chili with a PERFECT macro balance. It doesn't get any better than that! I divide up the servings into storage containers right away, and freeze some for later. It tastes even better as leftovers.
(Makes 7 servings of approximately 2 cups each)
2 Tbsp. olive oil
2 medium yellow onions, chopped
1 green pepper, chopped
1 red pepper, chopped
1 yellow pepper, chopped
3 cloves of garlic, minced
1,200g (42 oz) canned red beans, NOT drained
690g (24 oz) tomato sauce
400g (14 oz) canned peeled crushed tomatoes
140g (5 oz) tomato paste
2 cups vegetable broth
1 cup TVP
1 Tbsp. salt
½ tsp pepper
½ Tbsp. ground cumin
1 tsp oregano
1 Tbsp. sugar (if needed to balance tomatoes)
1 tsp curry powder
¼ tsp cayenne powder
In a large pot, sauté veggies until tender. Add remaining ingredients, bring to a low boil, lower heat, and let simmer for 15 minutes or so. Taste and adjust seasoning as needed. Serve hot.
Nutritional information per serving:
Calories = 344 Protein = 23g Carbs = 43g Fat = 5g
