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Chili-dog-topping chili

2 teaspoons olive oil

1 medium Spanish onion, chopped

1 green bell pepper, cored, seeded and chopped

1 red bell pepper, cored, seeded and chopped

1 jalapeno chili, seeded and minced

2 teaspoons dried oregano

1/2 teaspoon ground cumin

1 teaspoon ground chili powder

2 chipotle chili peppers in adobo, minced

1 (12-ounce) package of ground

soy "meat" (Lightlife brand recommended)

1 (28-ounce) can chopped tomatoes in puree

1/2 cup chopped cilantro

2 teaspoons unsweetened

cocoa powder

Juice of 1 lime

Makes 6 servings.

Heat the oil in a large saucepan over medium heat.

Add the onions, peppers, jalapenos, oregano, cumin, chili powder and chipotle chilies. Saute 5 to 7 minutes until softened. Add the soy meat and canned tomatoes, bring to a simmer and cook, uncovered, 20 minutes to marry all flavors.

Add the cilantro, cocoa and lime juice and stir to combine.

Nutritional information per serving: 137 calories, 12 percent calories from fat, 2 g total fat, .3 g saturated fat, no cholesterol, 20 g carbohydrates, 4 g total fiber, 8 g total sugars, 16 g net carbs, 11 g protein, 531 mg sodium.

If you have questions about a vegetarian ingredient or recipes you would like Steve Petusevsky to make meatless for you, send them to Vegetarian Today, Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301-2293. Or send an e-mail with your full name, address and telephone number to dhartz@sun-sentinel.com with "Vegetarian Today" in the subject line.

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