Vegetable Chili
(Prism Phase 1)
Ounces | Ingredients | Calories |
16 oz 5 oz | 2 cups sliced carrots 2 tsp. olive oil 1 medium onion, chopped Heat olive oil over medium heat in large stockpot. Sautee carrots & onions 3-5 minutes. Then begin to add rest of ingredients. | 104 80 60 |
- 4 oz 8 oz | 1 tsp. Beef broth base ½ cup water 1 can (8 oz) Tomato sauce (no oil) Add to stockpot | 10 70 |
24 oz 8 oz 8 oz 14 oz 1 oz | 3 cups diced fresh tomatoes 2 cups diced green peppers 8 oz pkg. sliced mushrooms 1 can (15.8 oz can) great northern beans, drained 5 medium Hot chili peppers (Mezzetta), chopped 1 tsp curry powder 1/8 tsp saffron, optional ¼ tsp. unprocessed sea salt 1 Tbsp. lemon juice Add all to stockpot and simmer 45-60 minutes, or just until vegetables are fork tender. | 216 60 48 280 10 |
Fresh Spinach -- optional Add fresh spinach during last 3 – 5 minutes of cooking. | ||
80 oz. div. by 8 oz per serving = 10 servings | Makes 10 servings - 1 cup each 94 calories per 8 oz serving | 938 calories per entire dish. |
May top with pureed cottage cheese (good substitute for sour cream). | ||
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