VEGETARIAN BEAN CHILI WITH MOIST CORN BREAD








There are so many vegetarian chili recipes that make absolutely delicious healthy chili. I love to make my vegetarian chili with loads of beans and I add veggie crumbs for extra protein. My recipe is low in salt making it even extra healthy. If you use flavorful spices salt is not needed. 


VEGETARIAN BEAN CHILI

1 tbsp. olive oil
1 each red and green bell pepper, coarsely chopped
1/2 cup chopped onion
2 cloves minced garlic
3 cans (14 1/2 oz. each) no salt added diced tomatoes
2 cans (15.5 oz.) black beans, drained and rinsed
2 can (15.5 oz.) garbanzos beans, drained and rinsed
1 box (32 oz.) unsalted vegetable stock
3 tbsp. tomato paste
2 tsp chili powder
1 teaspoon oregano leaves
1/2 teaspoon ground cumin
1 package (12 oz) Lightlife Smart Ground 


Heat oil in a large saucepan on medium heat. Add bel peppers, onion and garlic; cook and stir 8 to 10 minutes or until tender.
Stir in remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer 1 hour, stirring occasionally.

Makes 8 servings.

 Corn Bread 
INGREDIENTS
1 cup Indian Head Yellow Corn Meal
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon salt
1 Tablespoon baking powder
1/2 cup oil
2/3 cup milk
2 eggs, beaten
PREPARATION
Preheat oven to 400 degrees. Combine corn meal, flour, sugar, baking powder and salt in a bowl. Mix oil, egg, and milk together and add to dry ingredients, mixing until batter is uniform. Bake in a greased 9"x9"x2" pan for 20-25 minutes.



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