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Healthy Veggie Chili

A tasty chili that brings in the fall season and will be the perfect "warm you up" dish.

Course Chili
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Yield 8 servings
Calories 28 kcal
Author Andrew Wilder

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

  1. 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.
  2. 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.