Vegetarian Chili
By dianebrody
Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- 3 WW Plus Points per serving
- Vegetable cooking spray
- 1 tsp. olive oil
- 1 1/2 c. chopped onion
- 1 1/2 c. chopped green pepper
- 1 c chopped celery
- 1 (16 oz) cans kidney beans, undrained
- 2 (14 1/2 oz) cans diced tomatoes, undrained
- 1 (6 oz) can tomato paste
- 1 c. water
- 1 c. chopped fresh mushrooms
- 1 (4 oz) can diced chilis
- 1 tbsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp pepper
- 1 (20 oz) package tofu, drained and cut into small cubes
Details
Servings 11
Preparation
Step 1
Coat a dutch oven with cooking spray; add oil, and place over med. heat until hot. Add onion, green pepper, and celery; saute 5 min or til onion is tender.
Add remaining ingredients except tofu to dutch oven; bring to a boil. Cover; reduce heat and simmer 30 mins. Add tofu, stir gently. Cover and simmer an additional 10 mins or until tofu is thoroughly heated.
146 calories per 1 cup serving
8.7 grams protein, 3.4 grams fat, 22.6 carbs, 9.2 grams fiber,
Review this recipe