How to make home-made Vegetarian Chili

Who ever said being on a "diet" (healthy meal plan) had to be boring or tasteless. The food industry is live and well as far as eating out in restaurants is concerned. We pay €100 euro on dinner, drinks and desert which would cost us €15 euro at home if we made it ourselves. I guess the luxury of not having to cook and the ambience and the candles makes the €85 difference worth it!


"Not to me it doesn't"

I have prepared healthy meals for myself since 1984 and I have retained quite a large amount of recipes that make eating at home a profitable and enjoyable adventure.


Since Vegetarianism is rising, I wanted to share one of my Vegetarian recipes! Try it, I am sure you will enjoy it as much as I have.


Vegetarian Chili

  • 2 Tbs olive oil

  • 1 1⁄2 cups chopped onion

  • 2 cloves garlic, minced

  • 3 green or red bell peppers, cored, seeded, and diced 1 pound tofu, frozen for several hours*

  • 1 can (28 oz) tomatoes in puree

  • 1/8 – 1⁄4 cup chili powder

  • 1 Tbs dried oregano

  • 1 tsp salt, or to taste

  • 1⁄4 tsp cayenne, or to taste

  • 1 Tbs dried oregano

  • 1/8 tsp freshly ground black pepper

  • 1 Tbs apple juice concentrate

  • 1 can (6 oz) tomato paste

  • 1 can dark red kidney beans, drained 1 can (10 oz) pinto beans, drained


Optional Toppings:

  • 2 large red or green bell peppers, cored, seeded, and finely diced 1 red onion, chopped

  • 3 oz low-fat cheddar or Monterey Jack cheese, shredded Jalapeno peppers or other chilies, chopped

  1. Heat the oil over medium-low heat in a non-stick skillet.

  2. Add the onions, garlic, and bell peppers and sauté until the onion is softened, about 5 minutes.

  3. Crumble the tofu into the skillet and stir. Increase the heat to medium and cook until the onions and tofu are browned.

  4. Stir in the tomatoes with puree, chili powder, oregano, salt, cayenne, pepper, juice concentrate, and tomato paste. Bring to a boil over high heat.

  5. Reduce heat and simmer for 30 minutes, adding water or tomato puree if the chili becomes too thick.

  6. Stir in the beans and simmer for another 30 minutes.

  7. Serve with any of the listed toppings.


Serves 6

Per serving (without toppings): 283 cal/ 15 g protein/ 36 g carbs/ 11 g fat


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