Dawn's Favorite Low-Fat Chili |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I make many types of chili, but my wife likes this version best. It is easy, virtually fat-free, and family-friendly. It makes a big pot but freezes well. I spice up my own bowl with hot sauce, jalapenos,fresh onion, whatever. Ingredients:
1 large spanish onion, chopped |
1 green bell pepper, chopped |
1 red bell pepper, chopped |
1 yellow bell pepper, chopped |
1 tablespoon olive oil |
10 ounces veggie crumbles |
28 ounces crushed tomatoes |
28 ounces diced tomatoes, undrained |
19 ounces red kidney beans, undrained |
19 ounces romano beans, undrained |
19 ounces black beans, undrained |
12 ounces corn, drained |
4 tablespoons chili powder |
1 tablespoon cumin |
1 tablespoon vinegar |
2 teaspoons cocoa powder |
1 teaspoon oregano |
4 garlic cloves, chopped |
1 tablespoon dried chipotle powder (optional) |
Directions:
1. Using a large pot, saute the chopped vegetables in the olive oil until soft.
2. Crumble in the fake meat and stir a bit.
3. Add all of the canned stuff and stir.
4. Add all of the seasonings and simmer for 30 minutes, adding a bit of water if you like it thinner.
5. Taste and tweak; if you like it spicier I recommend the chipotle powder. Hot sauce will do it too.
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