- Vegetarian Chili
- Slow but oh-so-good cooking. That's what this chili’s all about. Want to add leftover shredded roasted chicken or turkey breast? Go right ahead. Poultry- or veggie-style, it’s a wonderful one-pot dish for chilly winter evenings or party nights in front of the T.V.
- 1/4cupgreen bell pepper
- 1cupdiced red onion
- 1/2cupchopped garlic
- 1cupground So Soya (dehydrated soybean product). Soak in ½ cup hot water for about 5 minutes. Drain excess liquid. So Soya products are in some grocery stores and can also be ordered online at: Portello.com/.
- 2tablespoonsno-salt added spice mix, such as Pritikin All-Purpose Seasoning *
- 1chipotle pepper
- 1/2cupcorn kernels (fresh or frozen)
- 3cupscooked red beans (If using canned varieties, purchase no-salt-added.)
- 1/4cupchopped shallots
- 1teaspoondry oregano
- 3tablespoonsbunch fresh thyme leaves picked and chopped
- 1teaspoonchili powder
- 1tablespoonbalsamic vinegar
- 1cupno-salt-added tomato puree
- 1/2cupmedium-diced carrots
- 1cupdiced tomatomes
- 1cuplow-sodium vegetable stock
- 1tablespoonveggie grated toppin, Parmesan Flavor (made by Galaxy Nutritional Foods and found in grocery stores or at www.galaxyfoods.com)
- 1/4cupfreshly choped cilantro leaves
- * Make your own Pritikin All-Purpose Seasoning by blending granulated onion, granulated garlic, salt-free lemon pepper, and paprika. You can also purchase our chefs’ Pritikin All-Purpose Seasoning onl
- In a large nonstick stockpot, sauté bell peppers, onion, and garlic at medium-high heat until brown, about 3 minutes.
- Add So-Soya and no-salt-added spice mix, and cook for 3 minutes.
- Add remaining ingredients, except Veggie Grated Topping and cilantro, and simmer for 1 hour.
- Finish off with Veggie Grated Topping and freshly chopped cilantro. Remove chipotle pepper before serving.
- Serve with whole-wheat, low-sodium pita chips, brown rice, mashed potatoes or by itself.