Healthy Veggie Chili
A tasty chili that brings in the fall season and will be the perfect "warm you up" dish.
Prep Time10 minutes mins
Cook Time2 hours hrs
Total Time2 hours hrs 10 minutes mins
Course: Chili
Cuisine: American
Servings: 8 servings
Author: Andrew Wilder
- 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*
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.
Calories: 28kcal | Carbohydrates: 2g | Fat: 2g | Sodium: 17mg | Potassium: 60mg | Vitamin A: 380IU | Vitamin C: 20mg | Calcium: 10mg | Iron: 0.4mg