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Veggie Chili

Foodie Loves Fitness
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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 8
Calories 160 kcal

Ingredients
  

  • 1-28 oz can crushed tomatoes
  • 1 can kidney beans
  • 1 can black beans
  • 2 ears of yellow corn cut off the cob
  • 2 stalks celery chopped
  • 1 zucchini sliced into bite sized pieces
  • 1-4 oz can portobello mushroom pieces
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 serrano pepper thinly sliced
  • 4 garlic cloves minced
  • 1/2 sweet yellow onion minced
  • 1 TBSP olive oil
  • 1 cup vegetable stock
  • 1 TSP cumin
  • 1/2 TSP oregano
  • 1/2 TSP salt
  • 1/2 TSP pepper
  • 1/2 TSP paprika
  • 1/2 TSP chili powder
  • 1 TSP unsweetened cocoa powder
  • Sliced green onions avocado, and/or shredded cheese for garnish

Instructions
 

  • Warm olive oil in a large pot over medium heat.
  • Add onion and garlic, and cook for 2 minutes.
  • Add peppers, zucchini, and corn, and cook until veggies are softened, around 7 minutes.
  • Pour in the crushed tomatoes, beans, portobello mushrooms, vegetable stock, and all spices. Mix well to combine.
  • Lower heat to medium-low, and allow the chili to simmer for about 20 minutes. Prior to serving, taste test and add more salt if desired.
  • Serve with your preferred garnishes.

Nutrition

Calories: 160kcalCarbohydrates: 29gProtein: 9gFat: 2gFiber: 10gSugar: 5g
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