Poblano Salsa Chili


 * Poblano Salsa Chili


 * Servings: 4


 * Ingredients:*

2 large poblano chili peppers, seeded, chopped* 4 cloves garlic, minced 8 oz. frozen beef flavored crumbles (a soy based meat substitute), such as Boca brand 1 tablespoon chili powder, such as ancho or chipotle chili powder by McCormick brand 2 teaspoons dried Mexican oregano * * 1 cup chipotle salsa, preferably Frontera brand 2 (15 or 16 oz.) cans no salt added kidney beans, rinsed, drained 1 cup water 2 medium yellow summer squash or yellow zucchini, cut into 1/2-inch chunks (2 cups) 1/2 cup reduced fat sour cream 1/4 cup chopped cilantro or flat leaf parsley


 * Preparation:*

Cook chili peppers and garlic in a large saucepan coated with cooking spray over medium heat for 2 minutes. Add frozen crumbles, chili powder and oregano and continue to cook 1 minute. Stir in salsa. Cover and reduce heat to medium-low. Cook 5 minutes or until chili peppers are tender. Stir in beans and 1 cup water. Stir in squash. Cover and cook until squash is tender, 8 to 10 minutes. Season to taste with salt, if desired. Ladle into shallow bowls; top with sour cream and cilantro or parsley.


 * Substitutions:*

jalape�o chilies, minced and seeded, and add 1 large green bell pepper, diced. If chipotle salsa is not available, substitute your favorite salsa and add hot pepper sauce to taste. Ancho or chipotle chili powder will give the dish more heat than regular chili powder. Beef stock may replace the 1 cup water.
 * If fresh poblano chili peppers are not available, substitute 1 or 2


 * Tips:*

supermarkets.
 * * Look for Mexican oregano in Hispanic markets and some large


 * Nutritional Analysis Per Serving:*

Total fat (g): 4 Fat calories (kc): 33 Cholesterol (mg): 10 Trans fatty acids (g): 0 Saturated fat (g): 2 Polyunsaturated fat (g): 1 Monounsaturated fat (g): 0 Fiber (g): 20 Carbohydrates (g): 53 Sugar (g): 6 Protein (g): 31 Sodium (mg): 571 Calcium (mg) 260

Contributed by :
* Catsrecipes Y-Group