This is one mean meaty chili. Low fat, but you wouldn’t know it by the fatty chew of the beefless ground. Gardein nailed it. So what if we leave out the chilis. It stands on its own with garlic, coriander and fennel in a green pepper, onion and mushroom tomato sauce.
Makes 12-1/2 c.
Per 1/2 cup serving: 72.08 calories and 0.6 grams fat
1 T. extra virgin olive oil
1 c. diced green pepper, 3/8 inch squares
1 c. diced sweet onion, 3/8 inch squares
8 oz. pkg. white button mushrooms, washed and diced – 1/2 inch cubes
2 t. salt
13.7 oz. pkg. froz. GARDEIN BEEFLESS GROUND (hamburg substitute)
28 oz. can tomato puree plus 1 can water
16 oz. can pinto beans including liquid
16 oz. bag froz. whole kernel corn
1 T. garlic powder
1 T. finely ground fennel seed
1 T. ground coriander
1/2 t. ground allspice
1/4 t. red cayenne pepper
1 t. additional salt plus to taste
fresh grind black pepper to taste.
fresh cilantro – twist off head of full bunch of cilantro, remove larger stems, then chop finely
In large soup pot, over medium heat, melt oil.
Add green pepper, onion, mushroom and 1 teaspoon salt, then saute till partially wilted.
Add GARDEIN BEEFLESS GROUND, stir well and cook till thawed.
Add remaining ingredients, stirring after each addition, then bring to full heat (meaning very hot). Reduce heat to low, cover and cook about 30 minutes, stirring as needed. Adjust for salt and serve.
Notes: You can turn this into a chili by adding chili powder and/or cumin. Steve doesn’t like either, so this time we go with sweet.
Steve likes his over spaghetti. I prefer it plain, but the spaghetti’s good too.