You can make this exceptionally hearty chili even after an exhausting day at work. All of the ingredients get tossed into the pot at once, and while the chili simmers, you can make a simple salad. Serve the meal with stone-ground tortilla chips.
Recipe information
Yield
6 or more servings
Ingredients
One 12- to 16-ounce package soy “crumbles” (see note, page 151)
One 16-ounce jar tomato salsa, mild or medium-hot, as preferred
Two 16-ounce cans pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
1 teaspoon ground cumin
Preparation
Step 1
Combine all of the ingredients with 1/2 cup water in a soup pot or steep-sided stir-fry pan. Bring to a simmer, cover, and simmer gently over medium-low heat for 15 minutes. Serve in shallow bowls.
nutrition information
Step 2
Calories: 486
Step 3
Total Fat: 1g
Step 4
Protein: 47g
Step 5
Carbohydrate: 70g
Step 6
Cholesterol: 0mg
Step 7
Sodium: 821mg
