Vegetarian Chili
Serves 4 (1 cup serving)
Ingredients
- 1 cup ground meat substitute (textured vegetable protein)
- ½ cup green bell pepper, diced
- ½ cup red bell pepper, diced
- ¼ cup red onion, diced
- 2 tablespoons garlic, chopped
- 1 4.6 ounce can no-salt-added green chilies
- 2 cups red kidney beans, cooked
- 1 cup no-added-salt vegetable broth
- 1 teaspoon dried oregano
- 1 tablespoon fresh thyme leaves, chopped
- ½ cup no-added-salt tomato puree
- ½ jalapeno pepper, seeded and chopped
- ½ cup diced carrots
- ½ cup corn
- 1 teaspoon chili powder
- 1 tablespoon chopped cilantro or green onion
Directions
- Soak ground meat substitute in 3 cups boiling water for 10-15 minutes. Drain.
- Meanwhile, in a large nonstick pan, sauté bell peppers, onion and garlic until golden brown.
- Add green chilies, kidney beans, meat substitute and vegetable broth. Reduce heat to low, and simmer for 3 minutes.
- Stir in oregano, thyme, tomato puree, jalapeno pepper, carrots, corn and chili powder. Simmer for 30-35 minutes.
- Add cilantro and serve.
Recipe courtesy of Pritikin Intensive Cardiac Rehab (ICR). Currently offered at five CentraCare locations, Pritikin ICR is a comprehensive approach to cardiac rehab, featuring both exercise and education at every visit. For more information, visit PritikinICR.com.