Whether you’re trying to eat less red meat or are having a vegetarian guest, today’s recipe is a crowd pleaser for fans of spicy chili. Previously I shared The Best Vegetarian Chili with meatless-crumbles and beans. Today’s version is based on healthy quinoa and black beans. It’s another delightful way to enjoy a spicy bowl of comforting chili. Adjust the spices to meet your family’s tastes. Serve with fresh cilantro and shredded cheese, green onion, or a dollop of Greek yogurt. (Greek yogurt contains more protein per serving than sour cream, which is ideal for those trying to build muscle or improve their immune system or bone strength.)
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Slow Cooker Turkey & Pumpkin Chili
Autumn is pumpkin time in every sense of the word. Because it is crammed full of antioxidants, many of us believe that pumpkin can help to corral free radicals. To explain, free radicals allow certain kinds of cancer to quickly multiply and spread. Tests revealed that those who regularly consume foods containing alpha and beta carotene had a lower risk of contracting throat, pancreas, stomach and breast cancer. It make sense to try adding pumpkin to other foods to increase their nutritional value. Of course, they also make everything taste good. Last week I shared a black bean soup with pumpkin.
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The Best Vegetarian Chili
It’s Lent and time for meatless meals, but this dish is really a spicy treat anytime of year. I’m really loving Muir Glen’s fire roasted tomatoes lately and am basing this dish on 3 cans of their crushed tomatoes. Add peppers and chili with loads of beans and corn and you’re almost there. Today I’m trying vegetarian burger crumbles and with all the bright bold roasted tomato flavor it’s a winner. Adjust the spices to meet your family’s tastes. Need meat? Use low-fat beef or ground turkey.