Michigan Ingredient Food – Veggie Chili
A Tasty Guilt Free March Madness Treat
The long winter has taken its toll. Despite the grudging use of the treadmill and stationary bike, I’ve noticed a few extra pounds have gathered. Oh, and the doc wants me to consider cholesterol lowering meds. Ugh! Time to consider alternatives. Admittedly I’m a meat and potatoes guy. I like red meat and genuinely like to include it in my everyday diet. However, after a bit of research, I found I can have a healthy alternative without feeling I’m missing out of the high protein I seem to crave.
The Love of The Michigan Bean
According to the Michigan Bean Commission, the Thumb region is a top producer of dry beans in the world. The rich farmland of the area is surrounded on three sides by the moderating effects of Lake Huron and Saginaw Bay making for ideal growing conditions. The typical white or black bean has high protein, complex carbs and fiber. Beans contain a powerhouse of nutrients including antioxidants, and vitamins and minerals, such as copper, folate, iron, magnesium, manganese, phosphorus, potassium and zinc. They are a perfect base for a meatless cholesterol free yet satisfying recipe.
By trial and error, we have a mostly Michigan Chili Recipe. We strove for Michigan grown ingredients and sought out our local brands to round things out. It’s our hope that we have a tasty healthy and economic award-winning chili recipe here. Looking forward and welcome your suggestions and send us your Michigan ingredient recipe and we will gladly post it.
All Michigan Bean n’ Veggie Chili
This simple chili recipe contains many Michigan ingredients and works great on the stove or in a crockpot.
- 1 (15-ounce) can Dark Red Kidney Beans, drained and rinsed
- 1 cup Morning Star Farms GRILLERS® CRUMBLES™
- 1/4 Cup Olive Oil (Not extra virgin)
- 1 clove garlic, minced
- 1 medium onion, chopped
- 1/2 cup chopped celery
- 1/2 cup corn
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 pinch of Pioneer Sugar (cuts the acidity)
- 1 (14-1/2-ounce) can whole tomatoes, do not drain
Preparation – Heat and lightly saute the crumbles, garlic, and onion in a large saucepan with olive oil. When heated through and the onions are slightly soft, add beans, tomatoes, chili powder, sugar, and cumin. Mix well, mashing tomatoes. Simmer uncovered for 30 minutes. Add salt and pepper to taste, if desired.
Serve with sharp shredded Pinconning Cheese on top for garnish. Goes great with Jiffy Mix cornbread.
8 to 10 servings
Related Michigan Food Articles
- Michigan Food – Gibby’s Fries – A Summer Tradition
- Kinde Michigan – Our Beantown
- Michigan Bean Commission – Great Recipes