Vegetarian Chili

Serves 4 (1 cup serving)

Ingredients

• 1 cup ground meat substitute (textured vegetable protein)
• ½ cup green bell pepper, diced
• ½ cup red bell pepper, diced
• ¼ cup red onion, diced
• 2 tablespoons garlic, chopped
• 1 4.6 ounce can no-salt-added green chilies
• 2 cups red kidney beans, cooked
• 1 cup no-added-salt vegetable broth
• 1 teaspoon dried oregano
• 1 tablespoon fresh thyme leaves, chopped
• ½ cup no-added-salt tomato puree
• ½ jalapeno pepper, seeded and chopped
• ½ cup diced carrots
• ½ cup corn
• 1 teaspoon chili powder
• 1 tablespoon chopped cilantro or green onion

Directions

1. Soak ground meat substitute in 3 cups boiling water for 10-15 minutes. Drain.
2. Meanwhile, in a large nonstick pan, sauté bell peppers, onion and garlic until golden brown.
3. Add green chilies, kidney beans, meat substitute and vegetable broth. Reduce heat to low, and simmer for 3 minutes.
4. Stir in oregano, thyme, tomato puree, jalapeno pepper, carrots, corn and chili powder. Simmer for 30-35 minutes.
5. Add cilantro and serve.

Recipe courtesy of Pritikin Intensive Cardiac Rehab (ICR). Currently offered at five CentraCare locations, Pritikin ICR is a comprehensive approach to cardiac rehab, featuring both exercise and education at every visit. For more information, visit PritikinICR.com.