Fish

Meatless Chili w/ Brown Rice takes several minutes to prepare.

Meatless Chili w/ Brown Rice takes several minutes to cook.

Meatless Chili w/ Brown Rice makes 8 servings.

The ingredients for Meatless Chili w/ Brown Rice are:

Ingredients:


Bob's Red Mill TVP, 1 cup
Swanson Chicken Broth 99% Fat Free, 3 cup
Beef broth, bouillon, consomme, 1 can
Beans, pinto, 2 cup
Onions, raw, 1.5 medium
Jalapeno Peppers, 1 pepper
Chili powder, 2 tbsp
Chili powder, 4 tbsp
Salt, 2 dash
Tomato Paste, .5 can
*Brown Rice, medium grain, 1 cup

Here is how you make Meatless Chili w/ Brown Rice:

Soak dry pinto beans overnight or use the quick method (boil, cover and let rest for a couple of hours). When ready reconstitute TVP using 1 cup of boiling beef broth. Cover and let sit for at least 5 minutes. Sautee onion and jalapeno is a small amount of olive oil. When onion is clear add TVP and Beans. Add chili powder (I use chili powder, 2 tbsp of chipolte chili powder and 2 tbsp of ancho chili powder). Add remaining beef broth and chicken broth. Cover and reduce heat to a simmer. Cook rice while chili simmers. When all is done serve a bit of rice in the bottom of the bowl, cover with chili. Serve with chopped onions, parsley or cilantro if preferred.Number of Servings: 8Recipe submitted by SparkPeople user CSAWICKI.

The nutritional information for Meatless Chili w/ Brown Rice is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 167.6

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 706.1 mg
• Total Carbs: 27.3 g
• Dietary Fiber: 8.9 g
• Protein: 12.6 g