Hearty Low Fat Vegetarian Chili

Name: Hearty Low Fat Vegetarian Chili Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10
Ingredients: 1 onion diced; 3-5 cloves of garlic minced; 1 red bell pepper diced; 1 Tbsp jalapeno minced; 3 c diced tomatoes (I use canned but fresh work well too)**; 1.5 c cooked kidney beans; 1.5 c cooked adzuki beans; 1.5 c canned corn (use frozen to reduce salt and sugar); 2-3 tsp cumin powder; .5 tsp salt; 2 tsp chili powder; .5 tsp ground pepper; .5 tsp cinnamon; 1 pkg Quorn mince (or dried soy crumbles)**; 1 c water or vegetable broth

Minutes to Prepare: 20
Minutes to Cook: 35

Number of Servings: 10

Ingredients

1 onion, diced3-5 cloves of garlic, minced1 red bell pepper, diced1 Tbsp jalapeno, minced3 c diced tomatoes (I use canned but fresh work well too)**1.5 c cooked kidney beans1.5 c cooked adzuki beans1.5 c canned corn (use frozen to reduce salt and sugar)2-3 tsp cumin powder.5 tsp salt2 tsp chili powder.5 tsp ground pepper.5 tsp cinnamon1 pkg Quorn mince (or dried soy crumbles)**1 c water or vegetable broth

Directions

1. In a 5qt saucepan, saute onions, garlic and jalapeno over medium heat for 5 minutes.
2. Add bell pepper and continue cooking for 5 more minutes.
3. Add all remaining ingredients, except soy mince, and bring to a boil. Cover, reduce heat to a simmer, and cook for 20 minutes.
4. Add soy mince and cook for 5 min, until warmed through.

**If using dried soy crumbles, I find it works best to use canned tomatoes in tomato juice to add extra liquid to the base. This is then soaked up by the dried soy, leaving a hearty, thick chili.

Serving Size:�Makes approx 10 1-cup servings

Servings Per Recipe: 10

Nutritional Info Amount Per Serving