This chili is a hearty, heart-healthy twist on the original – with soy as a stand-in for meat. The spices, stewed tomatoes and kidney beans help give it the illusion of richness, despite the lighter calories and reduced fat content. It’s easy to make – cooks in about 11 minutes – and is sure to be a family favorite.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
- 2 Tbsp olive oil
- 1 medium onion, chopped
- 1∕3 cup chopped green bell pepper
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 14½-ounce can Mexican recipe stewed tomatoes with juices
- 8 ounces frozen veggie (soy) crumbles, thawed
- 1 cup canned red kidney beans, drained and rinsed
- ¼ cup water
- ½ cup 2% shredded Cheddar cheese
- 4 Tbsp low-fat sour cream
- salt and pepper to taste
- Heat oil in heavy large skillet over medium-high heat. Add soy crumbles, onion and peppers. Sauté until vegetables are tender and soy crumbles are lightly browned (about 5 minutes). Add chili powder and cumin; stir 1 minute.
- Add in tomatoes with juice, kidney beans and ¼ cup water. Cook until slightly thickened, breaking up any large tomato pieces and stirring occasionally, about 5 minutes. Season to taste with salt and pepper. Divide chili between 4 bowls; top with cheese and a dollop of sour cream and serve.
Nutritional Information (per serving)
Makes 4 servings
Total fat: 14g
Saturated Fat: 3.7g