Healthy Chili Recipe
Vegetable Chili
Throughout my road to wellness and health, I have been trying to incorporate meatless recipes into my diet. Not only is limiting meat beneficial to your body but it is also great for the planet because it reduces the ecological footprint, saves large amounts of water, and more. Because I am on my feet for several hours each day I really need something that fills me up and has some source of protein to get me through the long hours.
The days are starting to get colder and all you want to do is curl up in front of the tv with a bowl of your favorite comfort food. Chili is just the thing to make when you are feeling something a bit spicy and hearty. My Vegetable Chili recipe is not only delicious but is a healthier alternative to traditional recipes. Instead of using meat, I use portabella mushrooms to give it that meaty texture but without the meat.
My Vegetable Chili was inspired by my visit to the Well in the School program. They had just finished up their Veggie Chili food lab and an idea sparked in my head to recreate the recipe and make it my own. I liked the idea of changing up a traditional meat chili recipe and incorporating vegetables so I gave it a go and voilà.
Steps
In a large non-stick skillet, sauté mushrooms, bell pepper, onion, and jalapeño until tender and fragrant.
Pour mixture into a slow cooker
Add in stewed beans, tomato paste, corn, and vegetable broth and stir
Then add spices and cook on low for 8 - 10 hours
Finally, serve with chopped cilantro, scallions, sour cream, or if you are want to spice it up, dried cranberries.
Ingredients
1 can black beans
1 can pinto beans
1 can kidney beans
3 portabella mushrooms, diced
1 yellow onion, diced
1 green bell pepper, diced
1 small jalapeño, finely diced
1 cup fresh or frozen corn
2 cans (14.5 oz) of Mexican stewed tomatoes
1 can (6 oz) tomato paste
1 tbsp chili powder
1 tsp ground cumin
1 tsp paprika
3 tsp hot sauce (I use Tapatio)
1 cup vegetable broth
Salt and pepper to taste
I would recommend making this a day before eating because of the time it needs in the slow cooker. For better results, let it sit in the fridge overnight and reheat it the next morning. There is nothing more satisfying than turning on the slow cooker first thing and coming home to an already made warm delicious hearty meal. Though the ingredients are simple, the flavor is anything but. This comes packed with flavor and is perfect for those upcoming holiday parties.
This chili recipe is so versatile and anyone can make it unique to their own preference. With this chili base, you can add ground turkey, beef, etc. if you want a little bit more protein. My personal favorite way to eat this is with some Lavash bread with the chili and scrambled eggs on top making it a breakfast burrito.
If you decide to make this Vegetable Chili be sure to leave a comment below on how you enjoyed it and ways you incorporate it with other foods!
