VEGETARIAN BEAN CHILI WITH MOIST CORN BREAD

 

There are so many vegetarian chili recipes that make absolutely delicious healthy chili. I love to make my vegetarian chili with loads of beans and I add veggie crumbs for extra protein. My recipe is low in salt making it even extra healthy. If you use flavorful spices salt is not needed. 

VEGETARIAN BEAN CHILI

1 tbsp. olive oil

1 each red and green bell pepper, coarsely chopped

1/2 cup chopped onion

2 cloves minced garlic

3 cans (14 1/2 oz. each) no salt added diced tomatoes

2 cans (15.5 oz.) black beans, drained and rinsed

2 can (15.5 oz.) garbanzos beans, drained and rinsed

1 box (32 oz.) unsalted vegetable stock

3 tbsp. tomato paste

2 tsp chili powder

1 teaspoon oregano leaves

1/2 teaspoon ground cumin

1 package (12 oz) Lightlife Smart Ground 

Heat oil in a large saucepan on medium heat. Add bel peppers, onion, and garlic; cook and stir 8 to 10 minutes or until tender.

Stir in remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer 1 hour, stirring occasionally.

Makes 8 servings.

Corn Bread 

INGREDIENTS

1 cup Indian Head Yellow Corn Meal

1 cup all-purpose flour

1/2 cup sugar

1 teaspoon salt

1 Tablespoon baking powder

1/2 cup oil

2/3 cup milk

2 eggs, beaten

PREPARATION

Preheat oven to 400 degrees. Combine cornmeal, flour, sugar, baking powder and salt in a bowl. Mix oil, egg, and milk together and add to dry ingredients, mixing until batter is uniform. Bake in a greased 9″x9″x2″ pan for 20-25 minutes.

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