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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 win over any meat lover. —Pam Ivbuls, Omaha, Nebraska
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    9 servings (2-1/4 quarts)

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
  • Reduced-fat sour cream, optional

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, if desired, sour cream.
Editor's Note
Vegetarian meat crumbles are a nutritious protein source made from soy. Look for them in the natural foods freezer section.
Nutrition Facts
1 cup: 238 calories, 8g fat (1g saturated fat), 0 cholesterol, 611mg sodium, 34g carbohydrate (9g sugars, 12g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.

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