Chili Cookoff- Vegetarian Style!

Hearty Vegetarian Chili

Rich and flavorful, this chili is absolutely packed with fun veggies like mushrooms, beans and sun-dried tomatoes. It’s so filling, you’ll fool any meat lover. –Pam Ivbuls, Omaha, Nebraska

9 ServingsPrep/Total Time: 30 min.

Ingredients

• 1-3/4 cups chopped baby portobello mushrooms
• 1 medium onion, finely chopped
• 1/2 cup chopped sun-dried tomatoes (not packed in oil)
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 package (12 ounces) frozen vegetarian meat crumbles
• 2 cans (16 ounces each) chili beans, undrained
• 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes
• 1/2 cup water
• 1/2 cup vegetable broth
• 4-1/2 teaspoons chili powder
• 2 teaspoons brown sugar
• 1/2 teaspoon celery salt
• 1/2 teaspoon ground cumin
• 1 medium ripe avocado, peeled and finely chopped
• 9 tablespoons reduced-fat sour cream

Directions

• In a Dutch oven, saute the mushrooms, onion and sun-dried tomatoes in
• oil until tender. Add garlic; cook 1 minute longer. Add meat
• crumbles; heat through.
• Stir in the chili beans, tomatoes, water, broth, chili powder, brown
• sugar, celery salt and cumin. Bring to a boil. Reduce heat; simmer,
• uncovered, for 10 minutes. Ladle chili into bowls. Top each with
• avocado and sour cream.
• Yield: 9 servings (2-1/4 quarts).

Nutrition Facts: 1 serving equals 275 calories, 10 g fat (2 g saturated fat), 5 mg cholesterol, 768 mg sodium, 37 g carbohydrate, 12 g fiber, 17 g protein.Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.

© Taste of Home 2012  Recipe Source