Rob's Meatless Chili Loaf |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 6 |
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From Fat Free Pasta Recipes . My friend Rob loves to cook and he excels at it. He stays away from carbs and it shows. I thought about him when I first saw this recipe because he always tells people to use oats instead of bread crumbs. This is a great recipe for a few different categories: meatless diets, hot & spicy lovers and perfect for using the leftovers to throw together a quick tasty sandwich! Ingredients:
1 1/2 cups canned low-sodium kidney beans, drained and rinsed |
2 cups cooked pearl barley |
1 1/2 teaspoons ground black pepper |
2 teaspoons chili powder |
1/4 teaspoon hot smoked paprika (optional) |
3/4 cup nonfat chicken broth |
2 medium onions, chopped |
1 green bell pepper, chopped |
1 jalapeno pepper, seeded and minced |
2 garlic cloves, minced |
1/2 cup low-sodium tomato sauce |
1 cup uncooked rolled oats |
3 egg whites |
Directions:
1. Place the beans and barley in a food processor or blender. Blend briefly until chunky. Transfer to large mixing bowl.
2. Combine black pepper, chili powder and smoked paprika.
3. Heat 1/4 cup chicken broth in a large heavy skillet. Stir in the onions, green bell pepper, jalapeno, garlic and black pepper mixture. Saute until liquid has evaporated, about 5 minutes.
4. Add the tomato sauce and the remaining chicken broth. Cook until mixture has thickened, about 10 to 12 minutes.
5. Preheat oven to 350 degrees.
6. Stir the sauteed tomato-vegetable mixture into the beans and barley. Fold in rolled oats and egg whites and mix well.
7. Place mixture in the center of a nonstick 9 by 13 baking dish and form into an oblong loaf. Bake for 30 minutes. Allow to cool for 5 to 7 minutes before serving.
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