This is a quick and tasty chili.
Preparation Notes: Start the rice or other whole grain first. If you don’t have a pressure cooker, place the onion in a soup pot with about 2 tablespoons of water and cook until translucent. Add all other ingredients except corn and simmer about 30 minutes. Add corn and cook until heated through.
Make the dressing and salad while the chili is cooking.
Nutrition Notes: Information is provided with almond butter or PB2 in the salad dressing. You can reduce the salt if you buy salt-free diced tomatoes or beans.
Leftover Notes: Chili freezes well.
Click on “Show More” below the video for the recipe. Recipe by Chef AJ.
Recipe available at 4:30 on the video or by clicking “Show More” below video. Recipe created by Chef AJ.
Nutrition information per serving with almond butter in the dressing: 648 calories, 9 grams fat, 1 gram saturated, 1255 mg sodium (unless you buy salt-free tomatoes and beans), 121 grams carbohydrates, 26 grams fiber, 30 grams protein, 25 grams sugars, 149% Vitamin A, 149% Vitamin C, 39% calcium, 54% iron. With PB2 in the dressing: 593 calories, 3 grams fat, no saturated fat, 1245 mg sodium, 120 grams carbohydrates, 25 grams fiber, 29 grams protein, 24 grams sugars, 149% Vitamin A, 149% Vitamin C, 31% calcium, 49% iron.