Vegan until you add sour cream and/or cheese
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 sour cream. Yield: 9 servings (2-1/4 quarts).
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Serving Size: 1 Serving (460g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 333 | ||
Calories from Fat: 168 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.7g | 25 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 1325mg | 46 % | |
Potassium 585mg | 15 % | |
Total Carbohydrate 33.4g | 10 % | |
Dietary Fiber 12.1g | 48 % | |
Sugars, other 21.3g | ||
Protein 13.9g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 333
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