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.
YIELD: SERVES 8
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
- Combine all ingredients except avocado and red onions in 4-qt. slow cooker or large pot.
- 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.
- Spoon chili into bowls, and garnish each serving with diced avocados and chopped red onion.
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