Vegetarian Recipes: Soy Protein And Tofu Recipes


 
 
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  Nutrition Facts:
(per serving)
   
 

Calories 180

Fat 4.5g

Cholesterol 0mg

Sodium 890mg

Carbohydrate 18g

Fiber 8g

Protein 16g

Soy Protein 6.25g
 
  This recipe is:
 

Low Cholesterol

Low Fat

Vegetarian
 
  Featured Products:
  Yves Veggie Ground Round, Original Flavor
 
 

Recipes - Main Dish

Vegetarian Soy Chili
Bruce Weinstein and Mark Scarbrough
Serves: 6
 
Here's a healthy, hearty chili you can make in a snap on a summer day when you or the kids need a realy energy boost - something to get you through that last wall you need to paint, or that last inning you need to pitch.  You can even make the chili ahead and store it in individual-serving containers in the freezer, so you can microwave a quick lunch or dinner anytime.
 
Measures Translation Table
 
Ingredients:
2 tablespoons canola oil
1 medium onion, chopped
1 green bell pepper, cored, seeded, and chopped
1 medium zucchini, chopped
2 garlic cloves, minced
2 tablespoons chile powder
1 teaspoon ground cumin
1 (12 ounce) package Yves Veggie Ground Round, Original Flavor
1 (12 ounce) bottle beer, preferably an amber beer
1 (15 ounce) can pinto beans, drained and rinsed
1 (4 1/2 ounce) can chopped mild green chiles (see NOTE)
1 teaspoon salt
3 dashes Tabasco sauce, or more to taste
 
Instructions:

1. Heat a large saucepan over medium heat. Swirl in the oil, then add the onion and green pepper. Sauté until soft and sweet, stirring constantly about 3 minutes. Add the zucchini and garlic; sauté for 1 minute. Then stir in the chile powder and cumin; cook until very aromatic, about 15 seconds.
2. Stir in Yves Ground Round, breaking it apart with a wooden spoon, then pour in the beer. Raise the heat to high and bring the mixture to a boil, stirring down any foam and scraping up any browned bits on the bottom of the pan.
3. Stir in the beans and chiles. Reduce the heat to low, cover, and simmer until the flavors have melded and the mixture is somewhat thickened, stirring occasionally, about 1 hour.
4. Stir in the salt, Tabasco sauce, and ground pepper. Serve at once.


NOTE: You can use canned hot green chiles—but beware: the final dish will be scorchingly hot.

 
   
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