When it’s cold outside, nothing warms us up like a big bowl of chili! Chef Betty Morton has given us a vegetarian heart healthy chili recipe to help us start the New Year off right!
2 15.5 oz cans no-salt-added seasoned diced tomatoes, undrained
1 15.5-oz can low sodium pinto or red kidney beans, rinsed and drained
1 15.5-oz can low sodium black beans, rinsed & drained
1 15.5-oz can low sodium garbanzo beans, rinsed & drained
12 oz beer (light or nonalcoholic) OR 1-1/2 cups water
1 Tbs chili powder
2 tsp ground cumin
1/2 cup fat free Greek yogurt (optional)
Snipped fresh parsley or cilantro (optional)
In a large saucepan, stir together the tomatoes with liquid, beans, beer, chili powder and cumin. Bring to a boil over high heat. Reduce the heat. Cover and simmer for 15 to 20 minutes, or until the desired consistency. Salt to taste.
Top each serving with 1 to 2 tablespoons yogurt. Sprinkle with parsley, if desired.
Makes 6 servings.
Adapted from an American Heart Association recipe.