Friday, August 28, 2015

Vegetarian Chili

2 Tbsp. extra-virgin olive oil
10 scallions, chopped (1 cup)
2 bell peppers, any color, chopped (2 cups)
2 small zucchini, cut into 1/2 inch dice (1 1/4 cup)
2 (15 oz.) can black soybeans (or black beans) with liquid
2 (15 oz.) can crushed tomatoes
4 Tbsp. Cholula hot sauce (original)
1 cup textured vegetable protein (TVP)
Salt and ground black pepper

Heat oil in large pan over medium-high heat.
Add scallions, bell peppers, and zucchini; cook, stirring occasionally, until vegetables soften, about 5 minutes.
Add beans and their liquid, tomatoes, chile, adobo sauce, and TVP.
Bring to a low boil, reduce to a simmer, cover, and cook 30 minutes.
Season to taste with salt and pepper.
Ladle into bowls and serve with reduced-fat cheddar cheese.

Serving size: eight generous 1-cup portions.