3 T. vegetable oil
1 c. raw onions, chopped
5 cloves raw garlic, chopped
1 green bell pepper, diced
1 red bell pepper, diced
2 t. cumin, ground
2 t. coriander, ground
1 15-oz. can kidney beans
1 15-oz. can pinto beans
1 28-oz. can crushed tomatoes
1 c. water
1 T. soy sauce
2 bay leaves
1 1/2 c. textured soy protein (TSP) of preferred size, beef or regular flavor
1 c. salsa


Heat oil in a large pot, sauté onions, garlic, and peppers until just tender. Add cumin and coriander; mix well. Stir in beans and tomatoes. Add water, soy sauce, and bay leaves, and bring contents to a simmer. Add TSP and let chili simmer for 20-30 minutes. Stir in salsa and let simmer for another 20 minutes. Remove bay leaves and serve. Serves: 14 (1-cup servings).

Nutritional Information:

Calories per serving: 132; protein: 11 grams; carbohydrate: 17 grams; fat: 3.6 grams; cholesterol: 0 milligrams.

Uva Mason is a native of Albuquerque, New Mexico, who chose Loma Linda University (LLU) to complete her educational requirements to become a registered dietitian. She worked with LLU School of Health faculty member Georgia E. Hodgkin, who is a regular con

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