Neocell Veggie Collagen Chili

Chili is a perfect way to sneak in all your veggies, plus you can throw it into a slow cooker, so you don’t stand over the stove for a long time. With Neocell Collagen Powder, this recipe will make your skin glow and help your muscles recover more quickly from your latest workout.

Find more Neocell recipes here.

Neocell Veggie Collagen Chili

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

people

Print Recipe

Ingredients

• 1 carton veggie broth (low sodium)
• 1 bottle tomato marinara sauce (low sodium)
• 1 can cooked kidney beans drained and rinsed
• 1 can cooked black beans drained and rinsed
• 3 tablespoons Neocell Collagen Powder
• 1 bag veggie ground “meat”
• ½ cup carrots chopped
• ½ cup yellow onion chopped
• 1 tablespoon chili powder
• 1 tsp cumin
• 1 tsp coriander
• 2 tablespoons reduced tamari (soy sauce)
• One bunch fresh cilantro chopped

Ingredients 1 carton veggie broth (low sodium) 1 bottle tomato marinara sauce (low sodium) 1 can cooked kidney beans drained and rinsed 1 can cooked black beans drained and rinsed 3 tablespoons Neocell Collagen Powder 1 bag veggie ground “meat” ½ cup carrots chopped ½ cup yellow onion chopped 1 tablespoon chili powder 1 tsp cumin 1 tsp coriander 2 tablespoons reduced tamari (soy sauce) One bunch fresh cilantro chopped

Servings people Print Recipe

Instructions

1. Chop carrots and onions in ¼-inch squares. Set aside.
2. Pour vegetable broth and tomato marinara sauce in to slow cooker. Add kidney beans, black beans, reduced tamari and veggie ground “meat” and stir.
3. Combine Neocell Collagen Powder, chili powder and coriander; stir into chili.
4. Heat on high for about two hours, or until vegetables are tender.
5. To serve, top dishes with fresh cilantro. Offer corn chips if desired.