Easy Veggie Chili

When the seasons begin to change to cooler weather, our eating habits usually migrate toward warming foods that are not only delicious but actually help us to feel satisfied and warm inside. Go ahead and check off your hearty and healthy chili requirements because this easy chili recipe meets both. As cooler weather rolls in, it’s definitely time to break out your favorite soup pot and make up a batch of Easy Veggie Chile, which by the way, meets all the “best chili ever” qualifications.

Another plus is this particular recipe for veggie chili recipe is easy and quick. Be aware that the recipe below makes a small batch. However, you can definitely double or triple the recipe for hearty and healthy lunches throughout the week or for those times when you are entertaining friends and family. Don’t be afraid to substitute black beans or pinto beans or use a combination of your favorite beans — include the type of bean(s) your family prefers.

For the “chili isn’t chili without meat” lovers in your family, feel free to include any organic/free-range meat. About a pound of meat (before cooking) for each batch of Easy Veggie Chili should be enough to satisfy the meat-lovers in your family.

Easy Veggie Chili Recipe

Serves 4 | Use organic ingredients, if available.

Ingredients:

1/2 medium yellow onion, chopped
1/2 large green bell pepper, chopped
3 cloves garlic, finely chopped
2 cups low-sodium vegetable broth, divided
2 teaspoons no-salt-added chili powder
2 (15 ounce) cans of no-salt-added organic kidney beans (can also use organic pinto beans, black beans, or a combination) rinsed and drained
1 (15 ounce) can no-salt-added diced tomatoes
1/4 teaspoon ground black pepper
1/4 cup chopped cilantro (optional)
Sliced fresh jalapeño peppers (optional)

Method:

Heat a large saucepan over medium-high heat until hot. Add onion, bell pepper, and garlic and cook, frequently stirring, for about 3 minutes or until beginning to brown and stick to the pan. Stir in 1/2 cup broth and cook 3 to 4 minutes longer or until vegetables are tender and most liquid has evaporated. Stir in chili powder and cook for 1 minute, stirring constantly. Add remaining broth, beans, and tomatoes and bring to a boil. Reduce heat to medium-low and simmer, partially covered, about 30 minutes or until vegetables and beans are tender, and sauce is thickened. Stir in black pepper. Serve with cilantro and jalapeños, optional. ENJOY!!

Nutritional Info:

Per Serving:230 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 150mg sodium, 43g carbohydrate (15g dietary fiber, 7g sugar), 13g protein.

Original Recipe: http://www.wholefoodsmarket.com/recipe/quick-and-easy-veggie-chili

Loretta Lanphier is a Naturopath Practitioner, Board Certified Traditional Naturopath, Certified Clinical Nutritionist, Holistic Health Practitioner, and Certified Clinical Herbalist as well as the CEO / Founder of Oasis Advanced Wellness in The Woodlands TX. She has studied and performed extensive research in health science, natural hormone balancing, anti-aging techniques, nutrition, natural medicine, weight loss, herbal remedies, non-toxic cancer support and is actively involved in researching new natural health protocols and products. A 20-year stage 3 colon cancer survivor, Loretta can relate to both sides-of-the-health-coin as patient and practitioner regarding health and wellness. “My passion is counseling others about what it takes to keep the whole body healthy using natural and non-toxic methods.” Read Loretta’s health testimony Cancer: The Path to Healing. Loretta is a Contributor and Editor of the worldwide E-newsletter Advanced Health & Wellness. Check out Oasis Advanced Wellness and our natural skincare Oasis Serene Botanicals.