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