Mexican

Cindy O's vegetarian chili takes 30 minutes to prepare.

Cindy O's vegetarian chili takes 45 minutes to cook.

Cindy O's vegetarian chili makes 10 servings.

The ingredients for Cindy O's vegetarian chili are:

1 - block extra firm tofu, drained and mashed
1 - 15.5 oz can each: corn, dark red kidney beans, black beans, pinto beans
1 - 28 ox Cento organic chef's cut tomato strips in puree
1 - 8 oz can tomato sauce
1 cup salsa
1 cup diced green bell peppers
1 cup diced onion
2 cloves crushed garlic
1 cup diced mushroom
1 cup diced zucchini
1 cup diced celery
1/2 cup grated carrots
2 fresh hot chili peppers, diced
1 small roasted eggplant, pureed
2 tbsp EVOO
Franks Original Hot Sauce - to taste
Black pepper, cumin, chili powder - to taste
10 springs fresh parsley, shredded

Here is how you make Cindy O's vegetarian chili:

Saute peppers (hot & sweet) in 1 tbsp EVOO until semi-soft; add onions, garlic, carrots and celery - saute until tender, add mushrooms and zucchini and cook for 2 mins. Remove veggies, add 1 tbsp EVOO and add mashed tofu and dry spices. Stir while cooking for 2 mins, then add veggies back in, mix well. Add pureed roasted eggplant, salsa, tomato strips and tomato sauce + 1 1/2 cup water. Cover and simmer for 30 minutes. Add beans, corn and hot sauce to taste. Top was shredded fresh parsley. 10 servings, 255 caloriesNumber of Servings: 10Recipe submitted by SparkPeople user CRO1010.

The nutritional information for Cindy O's vegetarian chili is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 255.2

• Total Fat: 6.7 g
• Cholesterol: 0.0 mg
• Sodium: 772.6 mg
• Total Carbs: 42.4 g
• Dietary Fiber: 13.1 g
• Protein: 15.9 g

Cindy O's vegetarian chili is Mexican cuisine.

The dietary needs meet for Cindy O's vegetarian chili is Vegetarian