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Spicy Chili Mag Recipe
|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)|
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 mg
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
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.