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Spicy Chili Mag

Veggie.Lover's picture
  Vegetable cooking spray 1 Tablespoon
  Finely chopped onion 1 1⁄2 Cup (24 tbs)
  Finely chopped green pepper 1 1⁄3 Cup (21.33 tbs)
  Garlic 2 Clove (10 gm), minced
  Chili powder 1 Tablespoon
  Ground cumin 1 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Dried crushed red pepper 1⁄2 Teaspoon
  Canned crushed tomatoes with puree 28 Ounce, undrained (1 Can)
  Firm tofu 1⁄2 Pound, drained and crumbled
  Canned red kidney beans 30 Ounce, drained (Two 15 Ounce Cans)
  Wagon wheel pasta 7 Ounce, uncooked
  Shredded reduced fat cheddar cheese 7 Tablespoon (1/4 Cup Plus 3 Tablespoons)

Coat a Dutch oven with cooking spray, and place over medium-high heat until hot.
Add chopped onion, chopped green pepper, and minced garlic, and saute vegetable mixture until tender.
Add chili powder, cumin, garlic powder, and crushed red pepper; saute 1 minute, stirring constantly.
Stir in tomatoes and tofu.
Bring mixture to a boil; reduce heat, and simmer, uncovered, 15 minutes.
Add kidney beans, and cook an additional 10 minutes or until bean mixture is thoroughly heated.
Cook pasta according to package directions, omitting salt and fat; drain.

Recipe Summary

Cook Time: 
35 Minutes

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Average: 3.9 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2469 Calories from Fat 458

% Daily Value*

Total Fat 51 g79%

Saturated Fat 16.7 g83.3%

Trans Fat 0 g

Cholesterol 58.8 mg19.6%

Sodium 4686.9 mg195.3%

Total Carbohydrates 386 g128.5%

Dietary Fiber 72.6 g290.4%

Sugars 66.6 g

Protein 134 g268.7%

Vitamin A 219.8% Vitamin C 1015.5%

Calcium 191% Iron 132.5%

*Based on a 2000 Calorie diet


Spicy Chili Mag Recipe