| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Veg02 |
4 |
servings |
INGREDIENTS
| 1/4 |
c |
Sun-dried tomatoes; not in oil |
| 1/2 |
c |
Boiling water |
|
|
Garlic flavored cooking spray |
| 8 |
oz |
Frozen pre-browned all vegetable; thawed |
|
|
Protein crumbles |
| 1 |
c |
Onion; chopped |
| 1/2 |
c |
Green pepper; chopped |
| 1 |
md |
Jalapeno; finely chopped |
| 2 |
ts |
Garlic; minced |
| 2 |
tb |
Chili powder; to taste |
| 1 |
ts |
Ground cumin; to taste |
| 1 |
ts |
Dried oregano |
| 1 |
|
Bay leaf |
| 32 |
oz |
Canned tomatoes; undrained, chopped |
| 15 1/2 |
oz |
Great northern beans; canned, rinsed and |
|
|
; drained |
| 15 |
oz |
Black beans; cooked (canned), |
|
|
; rinsed and drained |
|
|
Salt and pepper; to taste |
| 4 |
tb |
Fresh cilantro; finely chopped |
INSTRUCTIONS
Cover sun-dried tomatoes with boiling water in small bowl; let stand
until softened, about 10 minutes. Drain; reserve liquid. Chop
tomatoes.
Spray large saucepan with cooking spray; heat over medium heat until
hot. Saute vegetable protein crumbles, onion, bell pepper, jalapeno
chili, and garlic until vegetables are tender, 8-10 minutes. Stir in
herbs; cook 1 to 2 minutes longer.
Stir in sun-dried tomatoes with reserved liquid, tomatoes, and beans.
Heat to boiling; reduce heat and simmer, covered, 30 minutes. Discard
bay leaf; season to taste with salt and pepper. Stir in cilantro.
Per serving: 211 Calories; 2g Fat (8% calories from fat); 12g
Protein; 41g Carbohydrate; 0mg Cholesterol; 633mg Sodium
Recipe by: 1001 Low-fat Vegetarian Recipes, Sue Spitler
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