Mmmmmmm. Chili.
I have to say, my husband’s chili is my favorite, hands-down. It’s spicy, hearty, and delicious. Traditionally, he makes it with a pound of ground beef (we like to use 90% lean meat). We’ve been actively adding more vegetarian elements to our diet, however, so we discovered an equally tasty and even healthier version we’d like to share with you today. Note: especially if you put all the jalapeno seeds in your chili, this is quite hot. Adjust your seasonings as desired.
Ingredients
Yves Veggie Cuisine Meatless Ground (12 oz. package)
1 Can Kidney Beans
1 Can Tomato Sauce
1 Can Fire Roasted Tomatoes
1 Freshly-chopped Jalapeno Pepper
Approx. 1-2 Tablespoons Chili Powder
Salt and Pepper to season
Minced onions to season
Dash of Tabasco
Cooking Directions
Combine all ingredients into a medium pot and bring to boil. Cut down to medium-low heat and let simmer for about 1.5 hours. Stir occasionally to keep from sticking. Serves 2-3.
That’s it!
(If you prefer a more carnivorous version, simply substitute 1 lb. cooked and drained ground beef for the meatless soy product.)
The Calorie Lowdown
While we are certainly not dietitians (and this information may not be 100% accurate), I think it is safe to say that this vegetarian chili is a high flavor, low calorie, satisfying meal. Based on information gathered from Livestrong.com, we estimate 774 calories in the entire batch, so that’s roughly 258-385 calories per serving. If you add the lean ground beef, that adds about 300 calories to the pot, but it’s still only a total of 358-537 calories per serving. Not too shabby, eh?
Bon Appetit!
{Photo: Andrea B of Behind Closed Drawers. And yes, that is my reflection in the spoon. }
Your mom would be proud of what you’re doing here. =)
Thank you, Linda. That means so much to me!