Chili!

I am a huge chili fan. But my normal chili con carne recipes just had WAY too much sodium. So, I decided I needed to come up with a tasty low sodium/heart healthy version. I've tried it a couple of ways. Once with extra lean ground beef and then with extra firm tofu... the results were surprisingly similar and absolutely delicious. Who knew I could enjoy tofu as a beef substitute!!  This recipe, like many of mine, has a lot of ingredients... but I find that not only does that mean a richer flavour, it also means more vitamins and nutrients  - you can't go wrong ! Also attached is a list for salt free chili powder - basically I looked at the ingredients listed on the chili powder I used to use and mixed my own but without the salt.

Ingredients:

Salt Free Chili Powder.

  2 tbsp paprika

  1 tsp garlic powder

  2 tsp onion powder

  1/2 tsp cumin

  1/2 tsp nutmeg

  1/4 tsp ground cloves

(mix together in bowl or shake together in ziploc bag)

Chili

2 onions finely chopped

2 tbsp finely chopped garlic

1/2 pack extra firm tofu, crumbled OR 1 1/2 cups extra lean ground beef

1/2 can kidney beans (for even les sodium, soak dried beans for 2 hours prior to cooking)

1/2 can brown beans

1 can no salt added diced tomatoes

1 large bell pepper (red, yellow, orange - it's your choice)

6 extra large white mushrooms sliced thin

2 stalks celery, chopped

Salt free Chilli powder mix

1/4 cup finely chopped fresh cilantro.

2-4 tbsp honey (depending on your preference)

1/2 tsp chopped jalepenos or cayan

1 tsp red wine vinegar

Method

In a deep saucepan saute onions, chopped garlic and tofu. Aproximately 5-8 mins

Blend spices for salt free chili powder

Add beans, tomatoes, mushrooms, pepper, celery, and salt free chili powder.
Simmer for 10-15 mins, add honey, jalepenos, vinegar, and cilantro.
Continue to simmer on medium heat until vegetables are tender.

serve and enjoy!