PUBLISHED 07/03/2003
Eating chili is a delicious way to warm up after a winter run -- and it can also help prevent colds and the flu if you make it with the right ingredients. The following recipe, courtesy of Wake Forest University's Mara Vitolins, contains an arsenal of immunity-boosters.
All of the vegetables (including the onions and garlic) offer immunity-boosting phytochemicals, but the tomatoes are particularly powerful. In addition to the phytochemical lycopene, tomatoes contain potassium and vitamins A and C. The tofu and beans supply an immunity-boosting isoflavone called daidzein, and the hot sauce will open up your nasal passages if you're congested.
Ingredients:
- 1 onion, chopped
- 1 sweet green pepper, chopped
- 2 cloves garlic, minced
- 1 tsp soybean or olive oil
- 1 16-oz package extra-firm tofu, drained and crumbled
- 1 or 2 19-oz cans of beans (kidney, pinto or white)
- 1 28-oz can of stewed tomatoes
- 3 medium carrots, sliced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp hot sauce
- salt and pepper to taste
