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.
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
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.