BOCA Roasted Vegetable Chili
Prep Time: 30 min
Total Time: 45 min
Makes: 6 servings, 1 cup each
1yellow pepper, chopped
1yellow squash, chopped
1can(15 oz.)tomato sauce
1can(15 oz.)chili beans
1pkg.(12 oz.) frozenBOCA Veggie Ground Crumbles
Combine vegetables, garlic and oil in 13x9-inch pan.
Bake 15 min. or until vegetables are golden brown, stirring occasionally. Transfer to large saucepan. Stir in remaining ingredients; cover.
Cook on medium-high heat 10 min. or until crumbles are cooked through (160ºF), stirring occasionally.
BOCA KITCHEN TIPS
For added color, prepare using a combination of green, yellow and/or red bell peppers.
Sprinkle 1 Tbsp. KRAFT 2% Milk Shredded Cheddar Cheese and/or chopped green onions over each serving of chili.
Make it Easy
Place chopped vegetables in large resealable plastic bag along with the garlic and oil. Seal bag and shake gently to evenly coat vegetables with oil before placing in baking pan to roast.
Warm up with this meatless low-fat, low-calorie chili. And as a bonus, it's also rich in vitamin C from the yellow pepper.
1 Starch,2 Vegetable,2 Meat (L)
Nutrition (per serving)
Note: Recipe can also be prepared using either the Natural or Organic versions of the BOCA product. Nutrition information may change.