Lunch

Reduced sodium Chili is for Lunch.

Reduced sodium Chili takes 20 minutes to prepare.

Reduced sodium Chili takes 45 minutes to cook.

Reduced sodium Chili makes 16 servings.

The ingredients for Reduced sodium Chili are:

1/4 lb ground beef
3/4 c. Morning Moo Textured Vegetable Protein
1 1/2 cups water
2 onions, chopped
1 green pepper, chopped
2 stalks celery, diced
4 -14.5 oz.diced tomatoes, no salt added
2 -8 oz. tomato sauce, no salt added
1 Tbsp. cocoa
1 Tbsp. chili powder
1/4 tsp. paprika
1/4 tsp cayenne
1 1/2 tsp. cumin
2 tsp garlic powder
4 cups beans, cooked from dry, no added salt
1 -15.25 oz corn, canned

Here is how you make Reduced sodium Chili:

Soak TVP in water while chopping vegetables. When vegetables are prepared, cook and stir ground beef, TVP, onion, green pepper, and celery in a large pot until beef is brown and onions are tender. Drain, if necessary. Stir in tomato sauce, tomatoes (with liquid), cocoa, chili powder, paprika, cayenne pepper, cumin, and garlic powder. Heat to boiling. Reduce heat. Simmer uncovered 30 minutes. Add beans and corn. ServeServing Size:?makes 16 1-cup servings

The nutritional information for Reduced sodium Chili is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 121.7

• Total Fat: 2.4 g
• Cholesterol: 5.3 mg
• Sodium: 172.3 mg
• Total Carbs: 25.7 g
• Dietary Fiber: 11.1 g
• Protein: 7.5 g

The dietary needs meet for Reduced sodium Chili is Low Fat