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Thread: Vegetarian Chili - 2pts/cup

  1. #1
    girlinmotion Guest


    Vegetarian Chili

    Makes approximately 12 cups at 2 PTs per cup

    Spray a large pot with non-stick spray.

    Saute until soft:
    2 stalks celery, diced
    1 large onion, diced

    1 chopped green pepper
    2 14 oz cans baked beans in tomato sauce (check to ensure no pork)
    1 med. can kidney beans, drained and rinsed (2 cups), black beans are also good
    1 28 oz can chopped plum tomatoes w juice
    1/4 c red wine (opt. but is included in points)
    3T chili powder
    Tabasco or cayenne to taste

    Bring to a simmer, stir frequently for approx. 30 minutes or until veggies are soft and flavours blended.

    Stir in:
    1/2 pkg Yves veggie Ground Round, or approx 1c prepared soy ground beef substitute.

    Heat and serve. I like a dollop of fat free sour cream on top. I find 1.5 cups per person is perfect, so it's a 3 point meal!!
    Freezes well.

    Note: the ground beef substitute I used to calculate points has 175 calories and 0.3 g fat for 1/2 package.

  2. #2
    girlinmotion Guest



  3. #3
    Join Date
    Sep 2001
    Chicago suburbs


    YUM!!! I made this last night and DH and I really enjoyed it. I have several recipes for vegetarian chili and this is definitely my fave.

    Thanks for posting, Girlinmotion!


  4. #4
    girlinmotion Guest


    I'm glad you liked it! I have to say, it is my favourite chili too.

    If I have to make a dinner for a crowd that includes meat-lovers, I usually choose to serve this recipe. It is hearty, and everyone I've ever served it to has liked it. Most people don't even notice/care that it is soy. My latest addition is to add a little extra cumin, to make it just a little more "mexican" tasting.

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