Simple Veg Chili

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Simple Veg Chili

Post by Amanda Perry on Sun Jan 18, 2015 1:00 am


Here’s an easy chili for a quick, kid-friendly healthy dinner
option. It’s impossible to mess up, and freezes well, so
consider using a really big pot and doubling the recipe.
You can easily substitute in peppers or mushrooms for the
carrot, or any other lonely veggies you might come across in
your crisper drawer. If the chili gets too thick, just add a little
more stock or water. You can also substitute chopped fresh
tomatoes for the canned, thinning a bit with stock.

2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
3 large carrots, peeled and chopped
1 small or 1/2 large sweet potato, peeled and cubed
4 cloves garlic, crushed and chopped
1 cup+ low sodium vegetable stock
1-28 oz. can crushed tomatoes, no salt-added preferable
1-14 oz. can black beans
1-14 oz. can dark red kidney beans
1 cup or so of one other bean (chickpea, white bean, or more
black/kidney beans - or can use 1/2 block crumbled organic
tofu)
1 tablespoon ground cumin
1-2 tablespoons chili powder (adjust spice to your liking, I find
1 tbsp is mild enough for younger children)
1 tsp dill
1 teaspoon sea salt (less if you did not use sodium-reduced
stock)

Greek yoghurt for garnish

Over moderate heat, heat two tablespoons oil in a deep pot
and combine onion, carrots, sweet potato and garlic. Sauté
for 3-5 minutes to soften vegetables. Deglaze pan with broth,
add tomatoes, black beans and red kidney beans, third bean
of choice and stir to combine. Season chili with cumin, chili
powder, salt and dill. Simmer over low heat about 15-20
minutes longer, until carrots and potato are softened.

serving 1 cup

Yummy served over brown rice

Amanda Perry

Posts : 3
Join date : 2015-01-16
Age : 36
Location : Hammonds Plains

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