At a “Chili” gathering we needed a vegetarian option. Non vegetarians ate this thinking it contained meat.
Ingredients:
3 tbs. Olive Oil (To reduce fat & calories use less)
2-3 large Zucchinis or Summer Squashes
1 large or 2 medium Onions, diced
2 sweet Red Peppers, cubed (I substitute Bell Peppers)
2 large Carrots, grated (Optional)
4 Garlic cloves, minced
1 (14.5 oz.) can Diced Tomatoes (low-sodium)
1 (15 oz.) can Kidney Beans (Optional)
1 package Morning Star Farms Veggie Grillers Crumbles (“Meat” Texture)
14 - 20 oz Salsa (Start with 14 oz and add more to your likings)
1 tsp. sugar ( I use Truvia)
2 tbs. Chili Powder
1 tsp. Cumin
1 tsp. Oregano
¼ tsp. Cayenne Pepper
Instructions:
In large saucepan sauté squash and onions in the olive oil until tender. Add, peppers, carrots (optional), and garlic and continue to sauté 5 minutes. Add diced tomatoes, kidney beans (optional), vegetable crumbles, salsa (14 oz), sugar (or Truvia), and spices. Simmer until cooked thoroughly, about 20-30 minutes, stirring occasionally. You can add more salsa until you are satisfied with the consistency.
Charles “Charlie" Broussard
Original Recipe from the University of Massachusetts - Center for Applied Nutrition
For other recipes for those with Heath Needs go to: What to eat today...may we suggest ?