1 ea. 15.5-oz. can pinto beans, drained and rinsed
1 ea. 12-oz. package crumbled soy "meat"
2 c. fresh or frozen corn kernels
1-1/2 c. frozen lima beans
1 ea. 24-oz. jar tomato salsa, medium spice level
1/4 c. chili powder, or to taste
1/2 t. hot pepper sauce, or to taste
1/4 t. ground black pepper
Salt to taste
1 ea. medium Avocado From Mexico, halved, peeled, pitted, and chopped
1 c. red onion, chopped, for garnish
In 4-quart slow cooker, combine beans, soy meat, corn, lima beans, salsa, chili powder, hot sauce, and black pepper. Cook chili on low 4 to 6 hours. Add salt to taste.
OR: combine chili ingredients in large saucepan, cover, and bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer, covered, stirring occasionally, until chili is thick and flavorful, 1 to 1–1/2 hours. Season to taste with salt and pepper.
Spoon chili into 6 deep soup bowls. Garnish each serving with diced avocado and chopped onion.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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New World Chili
Amount Per Serving 6
Calories 310 Calories from Fat 0
% Daily Value*
Total Fat 10g 12%
Saturated Fat 1.5g 7%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Sodium 1070mg 47%
Total Carbohydrates 44g 16%
Dietary Fiber 10g 37%
Total Sugars 7g
Includes 0g Added Sugars 0%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0mg
Calcium 265mg 20%
Iron 7mg 40%
Potassium 770mg 15%
* Percent Daily Values are based on a 2000 calorie diet.
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