Great Vegetarian Chili

Course : Chili
Serves: 5
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1 Cup TVP -- reconstituted
1 1/2 Cup Finely chopped onions
1 1/2 teaspoon garlic Minced
1/3 Cup Chopped canned green chiles, undrained
1 Cup Diced tomatoes
1/2 teaspoon Vegit (salt substitute)
1 teaspoon Dried leaf oregano
1 teaspoon Cumin
1 1/4 teaspoon Chili powder
3 Cup Canned red kidney beans, drained and rinsed
1 1/2 Cup Low-sodium tomato juice

Preparation / Directions:

Combine the onion and garlic in large skillet or saucepan and cook, covered, over low heat until soft, stirring frequently to prevent scorching. Add all other ingredients and mix thoroughly. Cook over medium heat until bubbling hot.


Nutritional Information:

32 Calories (kcal); 1g Total Fat; (13% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 13mg Sodium

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