Here’s another modified Hungry Girl recipe. I find the original recipe is not very filling and in a few short hours I am starving again. My secret is when I pour my self a serving (1.5 cups of chilli) I then add 1/3 cup of heated Soy Crumbles to my bowl. This provides the filler I need with out all those added points. For the entire serving with the soy it’s 4 weight watcher points. It’s 3 weight watcher points with out the extra soy. I also tweaked the amount of everything in the pot, I don’t like wasting food and 3/4 of a can of beans will leave me with 1/4 left over. What will I do with 1/4 cup of beans???? I hope you enjoy this modification as much as I do.

• 4 3/4 cups canned tomato sauce
• 1 can of canned diced tomatoes with green chiles
• 1 small can of  chopped jalapeno’s. Easy to find in the Mexican aisle
• 1 1/2 tbsp. chili powder
• 1 tsp ground cumin
• 2 tsp crushed garlic
• 2 cups peeled and chopped carrots
• 2 cups chopped onions
• 2 cups chopped mushrooms
• 2 large bell peppers chopped and seeded (does not matter what color)
• 1 cup frozen corn or mixed veggies. I have used both
• 1 can black beans rinsed and drained
• 1 can red kidney beans rinsed drained
• 2 tsp Worcestershire sauce
• .5 tsp of Chile flakes for some added heat
• 1/3 cup of Soy Crumble to be added after served in your bowl.

1. In a large pot over low heat on the stove, combine tomato sauce, diced tomatoes with green chiles, jalapeños, chili powder, cumin and stir.
2. Add garlic and carrots.
3. Stir and continue to cook for about 5 minutes.
4. On the side bring a large pan to medium heat and add onions, mushrooms, peppers, 1/2 cup water and cook for about 5 minutes stirring occasionally.
5. Drain access water from cooked veggies and transfer to the large pot of sauce.
6. Add Frozen veggis, beans, and Worcestershire sauce to the pot and mix.
7. Cook over low heat for 2 hours, stirring every so often.
8. Once cooked place about 1.5 cups in a bowl and add 1/3 cup of heated soy crumbles and dig in.