A tasty chili that brings in the fall season and will be the perfect "warm you up" dish.
1-1/2Red Bell Pepperdiced
1can organic Tomato Paste
1can Garbanzo Beansdrained and rinsed
1can Kidney Beansdrained and rinsed
1package Yves “Meatless Ground”or similar ground beef substitute, optional*
1smallcan Diced Green Chilis
1teaspoonground Black Pepper
1/2teaspoonRed Pepper Flakes
1/2teaspoonSriracha Hot Chili Sauceoptional*
Add all ingredients to your slow cooker or pot. Stir briefly. If using a slow cooker, cook on “High” for about 4 hours, or “Low” for about 8 hours. If cooking on the stove, bring it to boiling (while stirring frequently), and then cover and simmer on low heat for about 2 hours — stirring every few minutes.
Serve with a two-ounce dollop of Fage 0% Greek Yogurt and slice of 100% Whole Wheat Bread. Garnished with Slivered Chives or Green Onion.