On a cold winter’s night, nothing warms you up quicker than a hot bowl of chili. In this version, lots of vegetables, beans and wheat germ substitute for the meat. Take the leftovers to work with you and warm them in the microwave for a healthy, filling meal.
2 tablespoons vegetable oil
1 medium yellow onion, chopped (about 2 cups)
1 medium yellow pepper, chopped (about 1 cup)
2 medium celery stalks, diced (about 3/4 cup)
1 medium carrot, diced (about 3/4 cup)
10 grape tomatoes, halved
1/3 cup sundried tomatoes, not packed in oil (about 15), chopped
1 15-ounce can low sodium dark red kidney beans, drained and rinsed
1 15-ounce can low sodium cannellini beans, drained and rinsed
4 tablespoons tomato paste
1 28-ounce can diced tomatoes, with juice
2 cups low sodium vegetable broth
1/4 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 to 1 teaspoon cayenne pepper, or to taste
1 teaspoon paprika
1 to 2 tablespoons chili powder, or to taste
1/2 cup Kretschmer Original Toasted Wheat Germ
Optional garnish: freshly chopped cilantro and Greek yogurt
1. ) Heat oil in 4-quart saucepan over medium-high heat. Add onion, pepper, celery and carrot and sauté until soft and onions translucent, 5 to 7 minutes.
2.) Add grape tomatoes, sundried tomatoes, tomato paste, diced tomatoes, beans and vegetable broth. Stir to combine. Mix in salt, oregano, thyme, cayenne pepper, paprika and chili powder. Cover and bring to boil, then lower to medium heat and simmer 45 to 50 minutes uncovered. Stir in wheat germ and remove from heat.
3.) Serve in bowls with cilantro and Greek yogurt if desired.
Makes 8 servings