This chili showcases ingredients that early explorers discovered in the New World—pinto beans, corn, tomatoes, and lima beans. Sprinkle diced avocado and chopped red onion on top for a flavorful garnish. For stovetop prep, all of the ingredients except the avocado and red onions go into the pot at once, then everything simmers for about 2 hours.
    1 24-oz. jar medium tomato salsa
    1 15.5-oz. can pinto beans, drained and rinsed
    1 12-oz. pkg. crumbled soy “meat”
    2 cups fresh or frozen corn kernels
    1½ cups fresh or frozen lima beans
    ¼ cup chili powder, or to taste
    ½ tsp. hot pepper sauce, or to taste
    ¼ tsp. ground black pepper
    1 ripe avocado, diced, for garnish
    1 cup chopped red onions, for garnish

    1. Combine all ingredients except avocado and red onions in 4-qt. slow cooker or large pot.
    2. Cover slow cooker, and cook on low 4 to 6 hours. Or place lid on pot, and bring chili to a boil over medium-high heat; reduce heat to medium-low, and simmer, covered, stirring occasionally, 1½ to 2 hours. Season to taste with salt and pepper.
    3. Spoon chili into bowls, and garnish each serving with diced avocados and chopped red onion.

    Calories: 291
    Protein: 16 g
    Total Fat: 7 g
    Saturated Fat: 1 g
    Carbohydrates: 44 g
    Cholesterol: 0 mg
    Sodium: 755 mg
    Fiber: 13 g
    Sugar: 4 g