1 teqaspoon olive ooil
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced (wear plastic gloves
1 jalapeno pepper, minced (wear plastic gloves
1 Tablespoon dried oregano
1 teaspoon chili power
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon red pepper
1 can (28 oz) no-salt-added chopped tomatoes
1 can (15 oz) no-salt-added tomato sauce
2 cups water
2 teaspoons sugar
16 oz recipe-ready soy crumbles
1 can (14 oz) no-salt cannellini beans, rinsed
1 can (14 oz) no-salt kidney beans, rinsed and
1. Warm the oil in a Dutch oven over medium heat. Add the onion and green pepper. Cool, stirring occasionally, for 5 minutes, or until softened. Add the garlic and jalapeno pepper. Cook for 2 minutes, or until the vegetables are tender.
2. Warm a small nonstick skillet over medium-high heat. Add the oregano, chili power, cumin, coriander, and red peper, Stir for 1 or 2 minutes, or until fragrant. Add to the vegetable mixture. Add the tomatoes (with juice), tomato sauce, water and sugar.
3. Increase the heat to mediium-high, and cook, stirring occasionally, for 5 minutes. Stir in the soy crumbles, cannellini beans, and kidney beans. Reduce the heat to medioum, and cook for 15 minutes, or until thickened. Makes 4 servings.
Per serving: 440 cal, 34 g pro, 59 g carb, 9 g fat, 1 g sat. fat, 0 mg chol, 14 g fiber.
Diet Exchanges: 0 fruit, 4 1/2 vegatable, 0 milk, 1/2 fat, 2 carb, 3 meat