- 1/8 cup (1.5 ounces) diced mushrooms [I used baby portabellas]
- 1/4 cup low-sugar marinara sauce
- 1/4 cup (2 ounces) seitan
- 1/4 cup chili beans
- 1 Tablespoon low fat sour cream
- Put the mushrooms in a microwave-safe bowl, and add 1/4 cup of water. Cook the mushrooms for 60-90 seconds, or until fork-tender.
- Drain the water from the mushrooms. Then add the marinara sauce, seitan, and chili beans to the bowl. Cook for another 60-90 seconds, or until hot.
- Add the sour cream to the bowl, and mix well. You can microwave for an additional 30-60 seconds (if you want the sour cream to get hot as well), or you can eat as-is (if you like the contrast of cool sour cream against hot chili).
Makes 1 serving.
Nutritional information per serving (approximates): 205 calories, 4 g fat, 23.5 g carbohydrate, 4 g fiber, 5 g sugar, 20 g protein.
Mental Cost (ingredient availability): Very low
Financial Cost (ingredient cost): Pinch-your-pennies low
Emotional Cost (cooking skill level): No-need-for-therapy low
Time Cost (recipe preparation): Week-night-appropriate low
Life Cost (clean up time/effort): Do-the-dishes-tomorrow low
Worth It? (rate from 1-5): 4.4567
Miscellaneous suggestions, insights, and/or thoughts:
- If you like additional add-ins to your chili (think cheese, diced onions, etc.) you can certainly add them to this dish. [Just note that any added ingredients will change the nutritional information provided.]
- This dish may not look like much from the photos, but boy howdy was it ever tasty! It was creamy, chewy, filling, and satisfying.
- This chili is a lovely soothing meal for a cold winter night; and given how fast and easy it is to assemble and cook, it’s particularly nice after a harried or stressful day.