Health and the City Veggie Chili

By September 27, 2011Recipes

I made some kick ass chili last night for my aunt, uncle and I, despite this swampy weather here in Connecticut. I’m going to share it with you because it fits all of the criteria for a Health and the City recipe:

1. It’s easy and fast.
2. It’s healthy.
3. You don’t have tons of pots and pans to clean up afterward.

My uncle was skeptical when he saw my package of “meatless ground”, but I assured him he wouldn’t be able to tell the difference. Yes it is a processed form of soy, so it is not as healthy as using whole soybeans but, compared to red meat, this is a much heart-healthier option with close to zero saturated fats! I used ingredients that were already in the house, even a jar of tomato sauce, which I never buy myself, but was given by a PR agency to try it out. I’m now convinced it is a convenient item to have in stock in your pantry. It all worked out with just one pot to clean and we all enjoyed it with plenty to spare for leftovers.

1 can of Organic Black Beans
1 package of Yves Veggie Meatless Ground
1 small onion
3 celery stalks
Hot sauce – your choice of brand – 1 – 2 tbps
2 tbsp Olive Oil
1 jar of tomato sauce (no added sugar)
1 cup mushrooms (chopped)
Black pepper (to taste)
Garlic powder (to taste)
Cayenne pepper (about 5 dashes for mild and more for spicy)

In a medium pot, add oil and onions over medium heat and cook until onions start to turn translucent. Add the veggie meat and start to brown. Celery and mushrooms are thrown in next and now start to season with pepper, cayenne, garlic powder and hot sauce. Keep stirring. Add a can of black or pinto beans ( I happen to like black beans better) and the jar of sauce on top. Stir the pot and lower the heat to let simmer for about 10 minutes. The whole process is less than 30 minutes. Enjoy!

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