The Healthy Foodie:  Chunky Vegetarian Chili

From the kitchen of Mary Ann Barnes, MD

Mix into a crock pot (or you can use a large pot and cook on low on the stovetop for 45 – 60 minutes):

1 large onion, chopped

2 tbsp. diced garlic

½ c. dried pinto beans

1 lb. Smart Ground (soy protein ‘ground beef’), broken into small pieces

1 c. sliced mushrooms

1 tsp. cumin seeds

½ tsp. ground turmeric

1 – 3 tbsp. chili powder, depending on taste

1 – 14 oz. can diced or crushed tomatoes

2 – 15 oz. cans tomato sauce

¼ c. brown rice

1½ c. water

1 tbsp. dried basil

Cook on low for 6 – 8 hours.

Dr. Barnes' Comments:

Even though this recipe is meatless, it’s packed full of protein from the soy meat substitute, mushrooms, beans and rice.   It has lots of antioxidants in the spices, onions, garlic, and tomatoes.  Using brown rice, instead of refined, preserves all the vitamins, minerals and antioxidants which are lost in processing.