Spicy Lima Bean Corn Chili fat-free
Spicy as in spice not heat. You adjust the heat for your tastes. Serve plain or over pasta. Great either way. No slicing and dicing – just open containers. I’m not tied to the brands; it’s what I had on hand. The entire dish has a fatty feel without the fat, so I didn’t miss it. That’s what I look for. Steve loved it and so did I!
Makes 9-1/2 cups sauce
15 oz. can peas – Pampa brand
28 oz. can stewed tomatoes – Dei Fratelli brand
14.75 oz. can creamed corn – Our Family brand
15 oz. can lima beans – Our Family brand
6.5 oz. can sliced mushrooms- Pampa brand
1/3 c. TVP (textured vegetable protein) – Bob’s Red Mill brand
1 T. onion powder
1 T. garlic powder
2 t. smoked paprika
2 t. dried tarragon
1 t. ground coriander
1 t. cumin
1 t. ground fennel
1/2 t. ground dried mint
1/2 t. ground cloves
1 T. Balsamic vinegar
1 T. liquid smoke
1/4 t. red cayenne pepper
1 t. salt plus to taste
fresh grind black pepper to taste
1 c. Major Peter’s Original Bloody Mary Mix
1 lb. pasta – I used RIENZI SPIRALS, twisted, ribbed elbows, cooked in lots of sufficiently salted boiling water till tender, drained in colander and quickly rinsed under cold water
1- Combine all ingredients in large saucepan over medium heat.
2- Stir well, bring to slow boil, cover, reduce heat to low and cook 20 minutes. Stir as needed.
3- Cook pasta according to package instructions.
4- Place about 1 cup pasta in each serving bowl. Top each with about 1 or 1-1/2 cups sauce. Serve.
Notes: Steve’s not fat-free, so I added a pat of margarine to his pasta, about a Tablespoon of plant Parmesan shreds and a drizzle of extra virgin olive oil over all.
The seasonings were perfectly matched with the tomatoes, Major Peters’ Bloody Mary Mix. Sweet, hot, spicy and savory.
The TVP plumped up nicely as an added plant meat crumble and took on the flavors of the chili.
The creamed corn inserted just enough thickness, while the peas and lima beans provided complimentary textures. The canned mushroom added the fatty texture of meat without the animal or the fat.
The ribbed spiral elbow pasta is our favorite macaroni. Stands up great with any sauce. Doesn’t break apart easily.
FAT-FREE CHEF™ 