- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 271.4
- Total Fat: 8.0 g
- Cholesterol: 0.0 mg
- Sodium: 848.0 mg
- Total Carbs: 42.5 g
- Dietary Fiber: 11.4 g
- Protein: 9.7 g
Vegetarian Chili, Eat-Clean Diet (8 servings yield)Submitted by: DARBOYMOM
IntroductionFrom "The Eat-Clean Diet Cookbook" with a couple changes. I used minced garlic instead of roasted, green pepper instead of red pepper, and reduced serving size so the recipe now feeds 8 people. From "The Eat-Clean Diet Cookbook" with a couple changes. I used minced garlic instead of roasted, green pepper instead of red pepper, and reduced serving size so the recipe now feeds 8 people.
2 Tbsp cumin seeds, toasted
2 Tbsp extra virgin olive oil
1 medium yellow onion, chopped
1 green bell pepper, chopped (or any color pepper you like)
1 large carrot, peeled and grated
1-2 Tbsp minced garlic
3 Tbsp chili powder
1/4 tsp crushed red pepper flakes
1/2 tsp sea salt (or to taste)
1/2 tsp fresh coarse ground black pepper (or to taste)
1 C canned white kidney (canellini) beans, rinsed & drained
1 C canned Great Northern beans, rinsed & drained
1 C canned red kidney beans, rinsed & drained
1 C canned black beans, rinsed & drained
1 can sweet corn, rinsed & drained
2 1/2 C low-sodium vegetable broth (or water)
2 tsp dried oregano
2 tsp dried basil
4 squares dark (70% or more cocoa) organic chocolate
28 oz can tomatoes (I used crushed)
juice of one fresh lime
juice of one fresh lemon
In a Dutch oven, warm olive oil over medium heat. Add onion, pepper, and carrot and saute until onion becomes soft and translucent. Stir in chili powder, toasted cumin seeds, red pepper flakes, sea salt, and black pepper. Cover and cook over low heat for 10 minutes, stirring occasionally.
Add remaining ingredients. Blend well. Cover and simmer for 20 minutes. Remove from heat and serve immediately.
This recipe can be served over brown rice for a hearty variation. Leftovers are perfect in a wrap.
Number of Servings: 8
Recipe submitted by SparkPeople user DARBOYMOM.