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Ingredientes
- 1/2 c. Oil
- 2 x Onions, minced
- 4 x Garlic cloves, chopped
- 3 x Jalapeno chilies, chopped
- 3 c. TVP flakes or possibly granules
- 5 Tbsp. Chili pwdr
- 1 tsp Cayenne pepper
- 1 tsp Grnd cumin
- 1 1/2 tsp Salt, or possibly to taste
- 1/4 tsp Black pepper
- 2 Tbsp. Molasses
- 1 Tbsp. Apple cider vinegar
- 16 ounce Tomato sauce
- 6 c. Water
- 1/2 c. Nutritional yeast
Direcciones
- Heat oil in large soup pot. Saute/fry onions in oil over medium heat, stirring often, till lightly browned. Add in garlic and jalapeno peppers; cook and stir for another minute. Stir in remaining ingredients, lower heat and cover. Simmer for at least one hour, stirring occasionally. Cooked beans may be added near the end of cooking period, if you like (adjust seasonings to taste).
- Serve chili topped with diced onions, sliced olives, avocado chunks, minced cilantro leaves or possibly your favorite garnishes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 8 servings | |
| Calories 177 | |
| Calories from Fat 129 | 73% |
| Total Fat 14.65g | 18% |
| Saturated Fat 1.19g | 5% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 791mg | 33% |
| Potassium 404mg | 12% |
| Total Carbs 12.4g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 6.62g | 4% |
| Protein 1.76g | 3% |
