Vegetarian chili is an excellent way to show your heart some love on those cold February evenings. This recipe is 100% cholesterol free, and boasts an impressive 12g of dietary fiber per serving. Diets low in cholesterol and high in dietary fiber are recommended for lowering the risk of heart disease.
Prep time: 20 minutes
Cook time: 60 minutes
Serves: 8-10c
Ingredients
1 pound Soy crumbles
15 ounces can no-salt added pinto beans
15 ounces can no-salt added kidney beans
15 ounces can no-salt added black beans
2 15 ounces can Chili tomatoes, with juices
3 whole carrots, diced
1 medium yellow onion, diced
2 garlic cloves, minced
4 cups reduce-sodium beef broth
1 tablespoon cumin
1 tablespoon Chili powder
1 tablespoon corn starch
Salt and pepper to taste
Directions
- Combine all ingredients and seasonings, except corn starch or flour, into stock pot
- Heat to boil for 20 minutes, stir occasionally
- Mix 3/4 cup cold water with corn starch, stir to make a slurry. Pour into chili , stir well
- Reduce to simmer, with lid for remaining 40 minutes until carrots and onion are tender, stir occasionally
Serve in bowl and enjoy. Option to serve with corn bread, or add jalapeños for little kick.
