In my last entry I shared a new vegetarian chili recipe from the from the Negative Calorie Diet newsletter. This time I would like to tell you about my favorite chili recipe and it couldn't be easier.
It begins with Yves veggie ground beef. Yves is a lovely Canadian company that makes meat substitution products and they're great. I've tried frozen meat substitutes ... yick. I've tried dried "ground meat" ... just as soon eat the box. But the Yves 'meat' is fresh, not frozen. It's not always easy to find, though, since it doesn't have the popularity it deserves. And of course, food is very subjective. There are many who would disagree with me, I'm sure. If you would like to try it, I've always found it in the veggie/produce section.
Anyway, for Sydney's vegetarian chili all I do is mix the following in a pan on the stove:
* A package of the Yves meat substitute
* 2, 15-16 oz. cans of organic pinto beans, drained
* 1, 29 oz. can of tomato puree
* Chili powder & cumin powder to taste
Simmer it about 15 minutes and you've got a pan of the best chili around. I don't measure my chili powder and cumin. I just pour some in. I like a lot of both but the chili recipe can naturally be adjusted to your taste.
And now about the potatoes ... I frequently cook one potato and pour some veggie chili on top. Cover it with a slice of vegetarian cheese and some Himalayan crystal salt and you've got a feast fit for a queen!
And a PS: you do NOT need to worry about the high glycemic count of the potato. The beans balance it out beautifully! So you can eat this delicious and healthy vegetarian chili to your heart's content. And, it's loaded with fiber!
