Vegetarian Chili

Last week in Youth Health Ambassadors, we made chili which was an easy recipe and very inexpensive. It included a meat substitute (soy), pinto beans, kidney beans, green onions, chili powder and corn. What I liked about the recipe was the flavor and the amount of time it took to make, it’s a great ideal when you are with a hungry stomach. What could have made the chili better was if we had added bell peppers and maybe rice. Other than that the chili was delicious. I would consider this recipe to be a side dish or an appetizer to go with something like nachos, celery or baked potato. It’s a great recipe because it’s a quick healthy dish.

Here is the recipe:
1 15 oz can of pinto beans, drained and rinsed
1 15 oz can of kidney beans, drained and rinsed
1 8 oz can of tomato sauce
1/2 cup fresh or frozen corn kernels
6 oz meat substitute such as Morningstar Farms Recipe Crumbles or Lightlife Gimme Lean (both can be found at Target and many other grocery stores)
1/2 cup of water
1 tsp chili powder
1 tsp cumin powder
salt and pepper to taste

Toppings can include:
shredded cheddar cheese
chopped green onions

Mix all ingredients together and let simmer for 30 – 45 minutes. Season to taste. Top with toppings and serve hot.

Recipe makes 4-6 servings, depending on how large your bowls are.

This recipe cost us $9.60 to make because we already had the spices in our pantry.

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