BEEFLESS CHUCK CHILI
BEEFLESS CHUCK CHILI
Yield:
- 12 portions
Portion Size:
Ingredients
|
Vegetable oil
|
1/4 cup |
|
Onions, chopped
|
5 onions |
|
Jalapeno pepper, deveined, seeded and minced
|
1 |
|
Garlic, minced
|
4 cloves |
|
Chili powder
|
6 tbsp |
|
Ground cumin
|
3 tsp |
|
Bay leaves
|
2 |
|
Tomato paste
|
1/2 cup |
|
Canned chickpeas, drained, rinsed
|
2 cups |
|
Dark red kidney beans, drained, rinsed
|
2 cups |
|
Frozen corn
|
2 cups |
|
Chipotle pepper in adobo sauce, pureed
|
2 tbsp |
|
Angela Mia® Diced Tomatoes in Juice
|
2 quarts |
|
Vegetable stock
|
1 quart |
| 4 lbs | |
|
Salt, as needed
|
0 |
|
Ground black pepper, as needed
|
0 |
|
Chopped fresh cilantro
|
1/2 cup |
|
Lime wedges
|
12 |
|
Vegan sour cream
|
1 cup |
Preparation
In a large pot, saute onion, jalapeno and garlic in oil until onions are translucent.
Add chili powder, cumin, bay leaf and tomato paste; cook 5 minutes.
Add chickpeas, kidney beans, corn, tomatoes and chipotle. Add stock to cover vegetables. Bring to a boil; reduce heat and simmer 30 minutes, stirring often.
In saute pan, in batches, caramelize beefless tips on all sides until golden brown and add to chili. Season with salt and pepper to taste. Remove bay leaves.
Garnish chili with cilantro, sour cream and lime wedges.
Nutrition Information
View Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 199 mg | 20% |
| Carbohydrate | 42 g | 14% |
| Cholesterol | 0 mg | 0% |
| Iron | 7 mg | 37% |
| Potassium | 479 mg | 0% |
| Calories | 475 kcal | 24% |
| Sodium | 2477 mg | 103% |
| Protein | 36 g | 72% |
| Polyunsaturated Fat | 6 g | 32% |
| Saturated Fat | 2 g | 11% |
| Sugars | 10 g | 1% |
| Dietary Fiber | 13 g | 51% |
| Vitamin C | 28 mg | 46% |
| Vitamin A | 1783 iu | 36% |
Percent Daily Values are based on a 2,000 calorie diet