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This recipe for FIVE -STAR VEGETABLE CHILI, by , is from The Xtreme Physical Therapy Healthy Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 teqaspoon olive ooil
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced (wear plastic gloves
when handling)
1 jalapeno pepper, minced (wear plastic gloves
when handling)
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
and drained
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




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