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New World Chili

8 servings

• 1 (24-ounce) jar medium tomato salsa
• 1 (15.5-ounce) can pinto beans, drained and rinsed
• 1 (12-ounce) package crumbled soy “meat”
• 2 cups frozen corn kernels
• 1 1/2 cups frozen lima beans
• 1/4 cup chili powder, or to taste
• 1/2 teaspoon salt
• 1/2 teaspoon hot pepper sauce, or to taste
• 1/4 teaspoon ground black pepper
• 1 avocado, diced, for garnish
• 1 cup chopped red onions, for garnish

Cover slow cooker, and cook on low for 4 to 6 hours. Or place lid on pot, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, for 1 1/2 to 2 hours, stirring occasionally. Season to taste with salt and pepper.

Spoon chili into bowls, and garnish each serving with diced avocados and chopped red onion.

Long, low heat brings out the flavors of ingredients and gives them time to meld for a dish that's filling, healthy – and ready when you are.

The other nice thing about this recipe is that it calls for pinto and lima beans instead of kidney beans, so it's hearty without being heavy.

Using prepared salsa as the tomato base eliminates the slicing and dicing that generally go with chili recipes, so your meal goes together in minutes; then you don't have to worry about it for several hours.

This chile showcases ingredients that early explorers discovered in the New World – pinto beans, corn, tomatoes and lima beans. Sprinkle diced avocado and chopped red onion on top for a flavorful garnish.

Per serving: 291 calories, 16 g protein, 7 g fat (1 g saturated), 44 g carbohydrates, 0 mg cholesterol, 755 mg sodium, 13 g fiber.

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