3-Bean & Bell Pepper Chili With Chipotle Soy Sour Cream

Chili

• 1 can (14 ounces) black beans
• 1 can (14 ounces) kidney beans
• 1 can (14 ounces) great northern beans
• 1 can (28 ounces) tomatoes
• 3 Tablespoons vegetable oil
• 1 large red onion, diced
• 8 ounces ground beef
• 8 ounces soy crumbles
• 1 each: red, green and yellow bell peppers, cored and finely diced
• 3 cloves garlic, chopped
• 2 teaspoons freshly ground cumin
• 2 bay leaves
• 2 teaspoons ancho chili powder
• 1 cup frozen corn kernels
• 1 Tablespoon finely chopped fresh oregano
• 1 teaspoon apple cider vinegar
• 1 teaspoon brown sugar
• Salt to taste
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1. In a heavy 3-quart saucepan over medium heat, warm the oil. Add the onion, and sauté 8–10 minutes until lightly browned.
2. Add the ground beef and soy crumbles, bell peppers, garlic, cumin, bay leaves, and chili powder, and sauté for 10 minutes more. Lower the heat, and stir occasionally to prevent sticking.
3. Add the beans with their liquid to the pot.
4. Dump the tomatoes with their juice into a bowl and crush. Add the tomatoes to the pot. Raise the heat, and bring to a boil.
5. Lower the heat, and stir in the corn kernels, oregano, vinegar and brown sugar. Simmer uncovered for 30 minutes or until the chili has thickened and you cannot wait any longer.
6. Taste for seasoning. Add salt and additional brown sugar if desired.
7. Serve in bowls, and top with chipotle soy sour cream.
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Chipotle Soy Sour Cream

• 1 package (12.03 ounces) firm tofu
• 3 Tablespoons fresh lemon juice
• 3 Tablespoons vegetable oil
• 2 teaspoons cider vinegar
• ½ chipotle pepper, seeded and chopped
• Salt to taste
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Combine all the ingredients, except the salt, in the work bowl of a food processor. Puree until smooth. Season with salt, and serve.

Makes 5 servings

Nutritional information per serving: 638 calories; 23.7 g fat (4.5 g saturated); 40 mg cholesterol; 1086 mg sodium; 71.8 g carbohydrate; 20.6 g fiber; 39.9 g protein