Start this stew in a slow cooker just before you run errands, so it's ready for supper when you arrive home, or simmer it on top of the stove while you toss a salad in the evening.
4 (4 block) servings
2 cups onions, cut in half moons
2 cups no-salt added, cooked, drained, canned kidney beans
18 walnut halves
3 garlic cloves, coarsely chopped
1 bay leaf, minced
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon ground chipotle (smoked dried jalapeno pepper) or hot sauce
2 cups chopped, canned no salt tomatoes with juices or 14.5 ounce can Eden diced whole tomatoes
12 soy hot dogs, thinly sliced
1 to 2 tablespoons tamari soy sauce or dark miso
10 cups spring salad mix or baby greens mix
2/3 cup avocado, mashed or guacamole
1 ear sweet corn, cut into 4 pieces
1/3 cup filtered water
4 ounces low-fat cheddar or jack cheese, shredded
1. Layer onions, beans, walnuts, garlic, bay leaf, chili powder, cumin, chipotl?, and undrained tomato in 3 1/2- to 4-quart slow cooker. Cover and cook on LOW for 5 to 6 hours. Add soy hot dog slices 1 hour before serving. Just before serving, dissolve miso or tamari into 1/2 cup of chili, then add back to pot and stir. 2. Divide salad greens between 4 large dinner plates. Top with avocado and grated cheese. 3. Add water to a saucepan and top with 4 pieces of sweet corn. Cover and bring to boil. Reduce heat to medium and steam for 5 to 8 minutes, until tender. Transfer to serving plates. Divide chili between 4 soup bowls and serve immediately.
Variation * Replace kidney beans with cooked lentils for Vegetarian Lentil-Walnut Chili.