This savory healthy chili recipe is perfect for keeping you warm on those cold winter nights when you're in the mood for some good ol' comfort food. If you've been here before you've probably come across our vegetarian chili recipe already.
This is a lighter, slightly different version of that recipe that is lower in calories and a bit more nutritionally balanced. I will say that slimming it down does not, in the least, take away from the flavor of this dish.
In fact, using the soy crumbles gives it more of a meaty texture and adds protein without adding extra carbs, like the original which only uses beans.
This also makes a great recipe for a Meatless Monday meal or if you're having non-vegetarian company over. Everyone loves a piping hot bowl of chili and vegetarian or not... you won't get a single complaint about this recipe. It's delicious!
Yield: 6 servings
413 calories, 14g fat, 45g carbohydrates, 37g protein
Cooking for two or a small family? Get creative with the leftovers.
After a couple of nights, we sometimes get tired of eating the same ol' bowl of chili... no matter how good it tastes.
When this happens, crumble up some tortilla chips or Fritos in a bowl and top with chili, cheese, sour cream and green onions. Nuke it in the microwave just long enough to melt the cheese and you've got a bowl of tasty chili cheese nachos or a deluxe Frito chili pie in no time.
Want to save some for later? Freeze it in single serving containers
If you've got more chili than you need for one or two nights, divide the rest into airtight, single serve containers and put it in the freezer. This makes a great take along lunch for the office. Put some shredded cheese and crackers into a small snack bag and you're all set with a home cooked lunch your co-workers will swoon over.