Recipe - Black And White Bean Chili

One fourth cup Sundried tomatoes; not in
oil
One half cup Boiling water
Garlic flavored cooking
spray
8 ounce Frozen prebrowned all
vegetable; thawed
Protein crumbles
1 cup Onion; chopped
One half cup Green pepper; chopped
1 md Jalapeno; finely chopped
2 teaspoon Garlic; minced
2 tablespoon Chili powder; to taste
1 teaspoon Ground cumin; to taste
1 teaspoon Dried oregano
1 Bay leaf
32 ounce Canned tomatoes; undrained,
chopped
15 One half ounce Great northern beans;
canned, rinsed and
; drained
15 ounce Black beans; cooked
(canned),
; rinsed and drained
Salt and pepper; to taste
4 tablespoon Fresh cilantro; finely
chopped

Cover sundried tomatoes with boiling water in small bowl; let stand
until softened, about 10 minutes. Drain; reserve liquid. Chop
tomatoes.

Spray large saucepan with cooking spray; heat over medium heat until
hot. Saute vegetable protein crumbles, onion, bell pepper, jalapeno
chili, and garlic until vegetables are tender, 810 minutes. Stir in
herbs; cook 1 to 2 minutes longer.

Stir in sundried tomatoes with reserved liquid, tomatoes, and beans.
Heat to boiling; reduce heat and simmer, covered, 30 minutes. Discard
bay leaf; season to taste with salt and pepper. Stir in cilantro.

Per serving: 211 Calories; 2g Fat (8% calories from fat); 12g
Protein; 41g Carbohydrate; 0mg Cholesterol; 633mg Sodium

Recipe by: 1001 Lowfat Vegetarian Recipes, Sue Spitler

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