Vegetarian Chili

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 ( 12 oz.) imitation ground beef 
1 Small onion, mincedWash, peel and mince
1 Small green pepper, diced Wash, trim and dice
1 (14 1/2 oz.) can low sodium red cut tomatoes 
2 (14 1/2 oz.) cans low sodium tomato sauce 
1 (6 oz.) can low sodium tomato paste
2 (16 oz.) low sodium cans of pinto or kidney beans Drained and rinsed 
1 cup sweet frozen corn
1 Tablespoons chili powder
1 Teaspoon ground cumin 
1 teaspoon dried oregano 
Optional toppings: cheese and green onions

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Sauté onion and ground beef in a nonstick skillet . 
2Add rest of ingredients.
3Stir and heat through. Before serving top with cheese and green onions. Cook until internal temperature reaches 165 F degrees for 15 seconds

Jacqueline Larson M.S., R.D.N. and Associates