Healthy Veggie Chili

5 from 1 vote

Healthy Veggie Chili

Veggie Chili with Greek Yogurt and homemade 100% Whole Wheat Bread

This healthy veggie chili recipe is more of an Autumnal dish, but that didn’t stop me from making it earlier this week.  Obviously there are infinite iterations of chili, so consider this recipe just a starting point — use whatever you’ve got on hand and I’m sure it’ll be great.

If you don’t have a slow cooker, you can use the stove — just be careful to stir frequently and keep the heat low so you don’t burn the bottom.

5 from 1 vote

Healthy Veggie Chili

By: Andrew Wilder
A tasty chili that brings in the fall season and will be the perfect "warm you up" dish.
Prep: 10 minutes
Cook: 2 hours
Total: 2 hours 10 minutes
Servings: 8 servings

Ingredients 

  • 2 diced Tomatoes
  • 1-1/2 Red Bell Pepper, diced
  • 2 small Red Onions, diced
  • 3 cloves Garlic, chopped
  • 1 cup chopped Broccoli
  • 1 can organic Tomato Paste
  • 1 can Garbanzo Beans, drained and rinsed
  • 1 can Kidney Beans, drained and rinsed
  • 1 package Yves “Meatless Ground”, or similar ground beef substitute, optional*
  • 1 small can Diced Green Chilis
  • 1 cup filtered Water
  • 1 Tablespoon Olive Oil, optional
  • 1 teaspoon ground Black Pepper
  • 1 teaspoon ground Cumin
  • 1/2 teaspoon Chili Powder
  • 1/2 teaspoon Curry Powder
  • 1/4 teaspoon Sage
  • 1/4 teaspoon Ginger Powder
  • 1/2 teaspoon Mustard Seeds
  • 1/4 teaspoon Dried Oregano
  • 1/2 teaspoon Red Pepper Flakes
  • 1/2 teaspoon Sriracha Hot Chili Sauce, optional*

Instructions 

  • Add all ingredients to your slow cooker or pot. Stir briefly. If using a slow cooker, cook on “High” for about 4 hours, or “Low” for about 8 hours. If cooking on the stove, bring it to boiling (while stirring frequently), and then cover and simmer on low heat for about 2 hours — stirring every few minutes.
  • Serve with a two-ounce dollop of Fage 0% Greek Yogurt and slice of 100% Whole Wheat Bread. Garnished with Slivered Chives or Green Onion.

Nutrition

Calories: 28kcal, Carbohydrates: 2g, Fat: 2g, Sodium: 17mg, Potassium: 60mg, Vitamin A: 380IU, Vitamin C: 20mg, Calcium: 10mg, Iron: 0.4mg
Like this recipe? Rate and comment below!

Get the full nutritional profile (PDF).

* The veggie “ground beef” and Sriracha won’t pass the Kitchen Test, you can just omit them, especially if it’s October.

** This sodium number is from the nutrition calculator I used, and does not account for variations in the canned products.  If you buy no-salt-added beans & tomato paste (or rinse the beans first), that’ll reduce the amount.  Likewise, nearly 300mg of that sodium is listed from the “generic” Whole Wheat bread in the calculator– so if you make your own, or find a reduced-sodium version, you can reduce it there as well.

 

A photo of Andrew Wilder leaning into the frame and smiling, hovering over mixing bowls in the kitchen.

Welcome to Eating Rules!

Hi! My name is Andrew Wilder, and I think healthy eating doesn’t have to suck. With just three simple eating rules, we'll kickstart your journey into the delicious and vibrant world of unprocessed food.

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January 6, 2013 6:45 pm

What recipe do you use for the bread? I find when I do 100% whole wheat that the bread is so dense that my kids won’t eat it. Which sort of defeats the purpose. So right now I’m using probably a 60% unbleached white to 20% whole wheat and 20% other things like oat flour, etc..