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Recipe Category: Meal
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Ingredients
Yield: 6 servings
- 2 (15-ounce/425-g) cans black soybeans, drained and rinsed
- 2 cups (200g) sliced celery
- 1 cup (240 ml) low-sugar tomato sauce
- 1 cup (240 ml) vegetable broth
- 1 cup (120g) chopped raw walnuts
- 2 teaspoons crushed garlic
- 2 tablespoons (10g) chili powder
- 1 teaspoon granulated onion
For Serving.
- 6 lightly packed cups (180g) chopped fresh spinach
- 2 scallions (green parts only), sliced
Method
To Make In A Slow Cooker.Place all the chili ingredients in a slow cooker. Cover and cook for 6 hours on low or about 3 hours on high, until the celery is tender and the walnuts have softened.
To Make On the Stovetop.Heat all the chili ingredients in a medium-sized pot or Dutch oven over medium heat, covered, for about 30 minutes, until the celery is tender and the walnuts have softened.
- Place 1 cup of chopped spinach in each bowl and top with the chili
- Garnish with sliced scallions
- Refrigerate the chili and spinach separately in tightly sealed containers
- The chili will keep for up to a week
- To reheat – Microwave individual portions until heated through
Nutritional Info. 305 calories – 21.5g fat – 16.8g protein – 16.8g total carbs – 5.1g net carbs
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