Ingredients

  • 1 cup onion -- chopped
  • ¾ cup celery -- chopped
  • ¾ cup carrots -- chopped
  • 2 cup red and green bell peppers -- chopped
  • 1 tablespoon garlic -- chopped
  • 1 ½ cup low-sodium tomato juice
  • 1 pinch white pepper
  • Cayenne pepper -- to taste
  • 1 tablespoon ground cumin
  • 1 teaspoons dried oregano
  • 1 tablespoon chili powder
  • 1 cup fresh tomato with skin on -- chopped
  • 1 ½ cup kidney beans (cooked) -- precooked
  • 1 ½ cup chick-peas (garbanzo beans) -- precooked
  • 2 cup brown rice, cooked -- cooked
  • Garnishes:
  • 1 cup firm tofu -- cut 1/2 inch thick
  • 2 tablespoon fresh cilantro (coriander)
Categories
myYUM! collection
Keywords
### IMPORTED myFavorites, Rice&Grains&Beans, Tofu/Tempeh, Vegetables
MacGourmet downloadVegetarian Chili (2). To import, drag image to your MacGourmet recipe box.

Directions



Place a heavy saucepan over high heat. Let it get very hot, then add the onion, celery, carrots, and peppers. Stir to mix and dry-saute for 5 minutes. Add the garlic and stir for 1 minute more.

Add the tomato juice and seasonings. Cook for 5 minutes.

Lower the heat to medium, add the tomato, and cook for 1 minute. If using canned beans, drain and rinse the beans with cold water, then add them to the mixture. Heat thoroughly.

Serve the chili over cooked brown rice and garnish with the tofu strips and cilantro.




Per serving: 474 Calories; 9g Fat (17% calories from fat); 27g Protein; 77g Carbohydrate; 0mg Cholesterol; 82mg Sodium
Food Exchanges: 3 1/2 Starch/Bread; 2 Lean Meat; 3 Vegetable; 1/2 Fat

Notes

NOTES : Good!

Remember to cook the rice in time.

Nutr. Assoc. : 0 0 0 0 0 5299 0 0 0 0 0 1514 3816 346 0 0 0 0 383

Source

Servings/Yield

Rating