Whether it is summer or winter, a dinner or lunch, the Mexican Chili can be a nice addition to your weekly meal plan. It has been popular for ages because of its satisfying flavor which does not have to be sacrificed in this vegan version. Quite the opposite, the vegan version is very appetizing, much healthier and of course cruelty free. In addition to that, it is high in protein and filling even after a long and hard working day. It can be served with bread of your choice with my famous La Ensalada Mexicana. Trust me; it is a treat for the whole family.

Since beans are one of the main ingredients in this recipe, I would like to give you a bit more information about the health benefits of beans.

Although dry beans vary considerably in flavor, size, color, and shape, their nutritional composition is remarkably similar. They are packed with protein, carbohydrates, vitamins and minerals, and are low in fat.    One half cup of cooked dry beans contains approximately 115 calories and provides 8 grams of protein. In addition to macronutrients, vitamins and minerals, dry beans contain several types of phytochemicals. They are rich in lignans, which may play a role in preventing osteoporosis, heart disease, and certain cancers. The flavonoids in beans may help reduce heart disease and cancer risk. The plant stanol esters, or phytosterols, contained in dry beans may help reduce blood cholesterol levels. Read more