This Mouthwatering Veggie Chili is for all you tailgaters out there. Football season is right around the corner, which means chili season is right around the corner. How about we help you healthify your favorite recipes?
Beans, beans, and more beans. This recipe is loaded with kidney beans, black beans, and chickpeas. Beans are an excellent source of dietary fiber to help keep our digestive tracts running smoothly. They are also a great source of plant-based protein. To top it all off, beans are a phenomenal source of iron. Iron helps to carry oxygen and nutrients to our blood cells, which help keep our cells healthy. This means that you will feel more energized and healthy all over. The plethora of veggies in this chili are also rich in fiber as well as a number of vitamins and minerals to help keep our bodies functioning properly. A diet rich in vegetables help reduce risk of heart attack, stroke, many cancers, obesity, and type 2 diabetes.
This is one of our longer recipes, so get ready to do some cooking and chopping. Start off by heating olive oil over medium heat and sautéing your chopped onion, chopped bell pepper, cumin, oregano, bay leaves, garlic, carrots, and zucchini. Cook this up until it begins to smell divine. In a large pot, mix tomatoes and beans. Add your sautéd mixture. Bring to a boil, then reduce heat and simmer for 45 minutes. Stir occasionally and add some salt and pepper to taste. Top this baby off with plenty of hearty cheese and enjoy!
Pair this with a hearty grain for a well balanced meal like rice, quinoa, or a whole wheat roll. Allow the aroma of this hearty chili to fill the entire house. How does this sound to warm up to during those crisp fall football games or for just a homey, comfortable meal.
- 1 can of low-sodium kidney beans
- 1 can of low-sodium black beans
- 1 can of low-sodium chickpeas
- 1 can of chopped tomatoes (15 ounce)
- 1 green bell pepper
- 1 tablespoon of olive oil
- 1 cup of carrots, chopped
- 1 cup of zucchini, chopped
- 4 cloves of garlic
- 1/2 onion
- 1 tablespoon of chili powder
- 1 tablespoon cumin
- 1 tablespoon oregano
- 2 bay leaves
- 3 ounces of cheddar cheese
- Salt & pepper to taste
- Heat olive oil on medium heat and sauté chopped onion, chopped bell pepper, cumin, oregano, bay leaves, garlic, (optional carrots and zucchini) until they begin to smell great (about 5 minutes).
- In a large pot, mix tomatoes and beans. Add sautéd mixture. Bring to a boil, then reduce heat and simmer for 45 minutes. Stir occasionally.
- Add salt and pepper to taste.
- Coat with cheese.
- Enjoy with your favorite grain