This recipe is from Chef Jenny Brewer, guest contributor to the Tender Palate. See her meal planning article that includes this Vegetarian Chili, and how you can plan your week around it.
Ingredients
Serves 6
This chili is easy to make, low in fat and loaded with protein and fiber. It is inexpensive, filling and makes great leftovers.
1 Tablespoon olive oil
3 cloves garlic, minced
1 large onion, chopped
1 large green or red bell pepper, seeded and chopped
1 1/2 cups (about 4 ounces) fresh mushrooms, chopped
1 medium zucchini, diced
1 Tablespoon cumin powder
2 Tablespoons chili powder
2 chipotle peppers canned in adobo, minced
2 Tablespoons tomato paste (save rest of can in another container)
1 28-oz can diced tomatoes, not drained
1 15-ounce can red kidney beans, drained
1 15-ounce can black beans, drained
Salt and pepper to taste
Put it Together
Heat oil over medium heat in a large soup pot. Add garlic and onion; saute for a minute or two, then add peppers, mushrooms and zucchini, saute for a few more minutes, then add seasonings and tomato paste, stirring to make sure tomato paste is dissolved.
Add remaining ingredients, bring to a boil, reduce heat and simmer for 30-45 minutes (or longer, this is a great recipe for a crockpot!) and serve.
About Chef Jenny Brewer
Chef Jenny Brewer is passionate about making healthy foods flavorful and fun. For free recipes and more meal plan information, visit www.jennybrewer.com.
More from Chef Jenny
Not Your Mamma's Chocolate Mousse Tart (super allergen-free)
Black Bean and Sweet Potato Soup (Vegan, DF, GF, Soy-free, Nut-free)
Plan Your Meals, Change Your Life!