"Soy-Full" Chili

(40)

rate it now!

photo by:kraft

This is the best ever! I made it for a work potluck and all my co-workers kept asking for the recipe!

posted by

NitaLuvsCooking

on 7/15/2010

time

prep:

15 min

total:

45 min

servings

total:

8 servings, 1 cup each

add your photo

add to shopping list

add to recipe box

send/share

What You Need

red peppers, chopped

onion, chopped

cloves garlic, minced

tsp. oil

pkg. (12 oz.) frozen BOCA Veggie Ground Crumbles

can (15 oz.) black beans, rinsed

can (15 oz.) chili beans

can (15 oz.) tomato sauce

can (14-1/2 oz.) diced tomatoes, undrained

can (4 oz.) chopped green chiles, undrained

Tbsp. chili powder

1/2

tsp. ground cumin

Make It

COOK and stir peppers, onions and garlic in hot oil in large saucepan on medium-high heat 2 min. or until crisp-tender.

STIR in crumbles; cook 2 min.

ADD remaining ingredients; mix well. Bring to boil. Simmer on medium-low 30 min. or until crumbles are cooked through (160ºF), stirring occasionally.

Kraft Kitchens Tips

Special Extra

Serve topped with your favorite chili toppings.

Special Extra

Use a combination of red, yellow and/or green bell peppers for added color.

Rate recipes, or edit your previous ratings and more. Sign In

JA1E1

posted:1/10/2003

a cook

posted:11/22/2002

Great diabetic vegetarian meal; soy 'meat' can be omitted; tastes great w/1-3 tsps of assorted shredded cheeses placed on top just before serving.

a cook

posted:11/17/2002

Was easy to make and quite filling.Great for Weight Watchers.

a cook

posted:10/31/2002

A wholesome chili. Not only will this chili make my family feel good, it will fill my kitchen with wonderful smells.

a cook

posted:10/30/2002

I was surprised that such a healthy meal could taste so good!!

a cook

posted:10/19/2002

Easy and good

igruber

posted:10/19/2002

when you have a vegetarian in the family and meat-lovers in the family this is a meal that all can enjoy. I make it in 2 batches -meat and meatless. Easy and hearty. We have it with a loaf of fresh bread.

a cook

posted:10/18/2002

I tried this recipe because I wanted a healthier alternative to our traditional chili, which we make with ground beef. While it was easy to make and tasted okay, my family still prefers our regular chili. So, next time, we will make our regular chili with the Boca crumbles instead.

a cook

posted:10/17/2002

A friend of mine gave me this receipe to try and I simply loved it and will always make my chilli like this. My family loves chilli.

a cook

posted:10/9/2002

I probably would try this recipe I think my boys would enjoy it and besides that it does not take much time to prepare.

nutritional info per serving

per serving

Calories

170

Total fat

2 g

Saturated fat

0 g

Cholesterol

0 mg

Sodium

890 mg

Carbohydrate

28 g

Dietary fiber

10 g

Sugars

6 g

Protein

15 g

Vitamin A

35 %DV

Vitamin C

60 %DV

Calcium

8 %DV

Iron

35 %DV

Healthy Living Information

Good source of fiber

Low fat

Low calorie

Good source of vitamin A or C

Diabetes Center

carb choices

carb choices:
2

diet exchange

1-1/2 Starch + 1 Vegetable + 1 Meat (L)

nutrition bonus

Enjoy this robust, low-calorie, low-fat vegetarian chili. As a bonus, the red peppers team up with the diced tomatoes to provide a good source of vitamin C. In addition, the BOCA Crumbles team up with the two different kinds of beans to provide a good source of fiber.

K:8570 v0:57636