Low sodium, vegan, non-spicy Chili recipe

Ingredients

• Olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 2 tablespoons minced garlic
• 1 40.5 oz can kidney beans, drained and well rinsed
• 1 15.5 oz can black beans, drained and well rinsed
• 1/2 bag Boca Crumbles (vegetarian "burger" crumbles)
• 1 28 oz can unsalted tomato sauce
• 2-4 tablespoons non-salt seasoning of your choice - I used Penzey's "Forward" seasoning (https://www.penzeys.com/online-catalog/forward-seasoning/c-24/p-301/pd-s )
• 1 tablespoon smoked paprika
• 2 tablespoons dried parsley
• 1 tablespoon oregano

Instructions

1. Heat olive oil in large skillet. Add onions, peppers, and garlic and saute until soft. Add a few spoonfuls of water if the veggies begin to stick.
2. Add beans and fake burger, cook until burger is thawed.
3. Add tomato sauce and spices. Taste and season to please your own palate (for example, if I only had myself to consider, I would definitely throw in some hot peppers). Simmer for another 20 minutes.

Recipe Notes

Serve over brown rice.

Recipe by

Jeannine