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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Low Calorie Vegetarian Chili Recipe

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This recipe for Low Calorie Vegetarian Chili is from Culinary Jazz by the Cornett Ensemble, 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!
Category:
Category:
Ingredients:  
Ingredients:  
16-oz Morningstar or Quorn brand crumbles
26-oz can chili beans in chili gravy
1 tsp. salt
2 tsp. cumin
1 can French Onion soup
1/4 tsp. ground black pepper
12-oz can tomato paste
2 tsp. cocoa powder
10 oz. Diet Coke

whole grain pasta, cooked and drained (optional)
cheddar or Mexican blend cheese (optional)
crackers (optional)
Directions:
Directions:
Heat soy crumbles in a large soup pot over medium heat. Add remaining ingredients. Stir to blend well. Heat thoroughly (at least 30 minutes) in uncovered pot. Makes about 2 quarts. If desired, serve over whole grain pasta with cheddar cheese and crackers. Goes great with beer bread (recipe can be found in the bread and muffins section, contributed by Jennifer Cornett)
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
My husband always sprinkles his with cayenne pepper for an extra kick!

 

 

 

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