Healthy and Delicious veggie chili

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 142.1
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 397.9 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 7.8 g
  • Protein: 7.0 g

View full nutritional breakdown of Healthy and Delicious veggie chili calories by ingredient


Introduction

Super healthy and delicious. Just what the cold winter days ordered. Top a burger or dog for a great addition to any BBQ. Can be done in the slow cooker or on the stove top. Great with all or any of the traditional chili toppings, cheese, diced onions, avocado, etc. A real treat is to pour over Frito's and top with cheese for an amazing Frito pie or on tortilla chips for chili nachos. The options are endless. Super healthy and delicious. Just what the cold winter days ordered. Top a burger or dog for a great addition to any BBQ. Can be done in the slow cooker or on the stove top. Great with all or any of the traditional chili toppings, cheese, diced onions, avocado, etc. A real treat is to pour over Frito's and top with cheese for an amazing Frito pie or on tortilla chips for chili nachos. The options are endless.
Number of Servings: 16

Ingredients

    2 cans drained and rinsed No Salt Black Beans
    1 can drained and rinsed dark red Kidney Beans
    .5 cup cooked Wild Rice
    1 cup chopped sweet Peppers
    1 cup chopped Green Peppers
    1 chopped Jalapeno Peppers
    1 fresh medium tomato diced
    .25 cup chopped Mezzetta Deli-Sliced Tamed Jalapeno Peppers
    1 cup, chopped Kale
    *.5 sweet yellow onion tiny chopped
    2 Garlic cloves sliced
    2 Tbsp Extra Virgin Olive Oil
    1 handful chopped Cilantro
    3 winter acorn squash cooked (with evoo, salt and pepper)
    1 15 oz can no salt dices tomatoes
    1 15 oz can no salt Tomato Sauce
    1 small can Tomato Paste
    2 cups Pacific Natural Foods Organic Low Sodium Chicken Broth
    1 tbsp BRAGG Liquid Aminos
    1 tsp Salt
    1 tsp black Pepper
    1 Tbsp ground Cumin seed
    1 tsp Chipotle Chili Powder
    1 tsp Smoked Paprika
    1 tsp Chili powder
    1 tsp roasted Garlic powder
    1 tsp granulated Onion powder

Tips

swap out the chicken broth for veg broth and make this vegan


Directions

Note that I had already cooked the squash in the oven by halving them. Remove the seeds, sprinkle with evoo, salt and pepper then baking for 1 hour at 375.

In a large dutch oven saute the peppers, onion and garlic in the evoo, then add the Kale. Sprinkle on all the seasonings. Add in all the tomato products, braggs, rinsed beans, rice and broth (remember veggie broth for vegan option) stir well. Scoop out your squash and add, stirring to incorporate. Add in the cilantro and diced tomato. Simmer for a while and there you go! you could also put you ingredients after you have sauteed your veggies into a slow cooker to heat then keep warm for bbq game days.

Serving Size: 16 one cup servings