Prep:
5 minutes
Total:
25 minutes
Makes:
12 servings
Utensil:
Saladmaster Food Processor
5 Qt./4.7 L Roaster with Cover
Contributed By:
Katherine Lawrence
Cooking instructor, VegNews TV chef, and nutrition instructor
Ingredients
Recipe Description:
This thick and hearty low fat chili, which is ideal in the cold weather months, is a healthy meal your family will enjoy. It’s always very satisfying and filling, and therefore makes a great comfort food; especially when served over warm grits!
1
tablespoon
jalapeño, shredded, use Cone #1
1
green bell pepper, diced
3
cups
diced tomatoes
11⁄2
cups
cooked kidney beans
11⁄2
cups
cooked pinto beans
11⁄2
cups
corn
2
teaspoons
ground cumin
1⁄2
teaspoon
salt
1⁄2
teaspoon
ground black pepper
1⁄2
teaspoon
cinnamon
Directions:
- In roaster, sauté onions, garlic and jalapeño over medium heat for 5 minutes. Add bell peppers and continue cooking for an additional 5 minutes.
- Add all remaining ingredients, except soy crumbles, cover and cook over medium heat. When Vapo-Valve™ clicks, reduce heat to low and cook for 20 - 30 minutes.
- Add soy crumbles (if using) and cook for 5 minutes, until warmed through.
- Serve plain, or on top of brown rice or grits.
Directions
Reviews