nutritional information

Per Serving:

  • Calories: 199
  • Protein: 20 g
  • Total Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 15 g
  • Cholesterol: 0 mg
  • Sodium: 447 mg
  • Fiber: 8 g
Vegan

Chili Skillet Supreme

2 servings

In large skillet, heat oil over medium heat. Add mushrooms, onion, zucchini, bell pepper, chili powder, cumin seeds and pepper flakes or jalapeño if desired. Cook, stirring often, until onion is tender and mushrooms have released their juices, about 5 minutes. Continue cooking until no liquid remains. Add ground soy meat and 1/4 cup water [...]
  • 1 ½ Tbs. olive oil
  • 12 mushrooms, sliced
  • 1 large onion, diced
  • 1 medium zucchini, diced
  • 1 medium yellow or green bell pepper, diced
  • 1 Tbs. plus 1 tsp. chili powder, or to taste
  • 1 tsp. cumin seeds, crushed
  • Pinch of red pepper flakes or minced fresh jalapeño (optional)
  • ½ cup shredded soy or regular cheddar cheese
  • 6 oz ground soy 'meat'
  1. In large skillet, heat oil over medium heat. Add mushrooms, onion, zucchini, bell pepper, chili powder, cumin seeds and pepper flakes or jalapeño if desired. Cook, stirring often, until onion is tender and mushrooms have released their juices, about 5 minutes. Continue cooking until no liquid remains.
  2. Add ground soy meat and 1/4 cup water and cook, stirring, until heated through, about 5 minutes. Sprinkle with cheese, cover pan and remove from heat. Let stand until cheese has melted, 2 to 3 minutes. Gently slide spatula under mixture to loosen from pan. Serve hot.
October 2000

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