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Chock Full of Veggies Chili

January 5, 2016
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This recipe originated from the South Beach Diet website, but I went a little bonkers and added even more veggies and spices. I also added fresh lime juice and topped it off with plain Greek yogurt. The result is an incredible bowl of veggie chili. Enjoy!

Ingredients:
1 Tablespoon extra virgin olive oil
2 red bell peppers, seeded and chopped
1 1/2 cups crimini mushrooms, cleaned and sliced
2 medium zucchini, diced
1 large yellow onion, chopped
2 celery stalks, diced
2 large carrots, diced
5 fresh garlic cloves, minced
3 Tablespoons chili powder
2 Tablespoons dried oregano
2 Tablespoons ground cumin
1/2 teaspoon kosher salt
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
Freshly ground black pepper, to taste
2 (15-oz.) cans black beans, un-drained
1 (14.5 oz.) can diced tomatoes, un-drained
2 cups vegetable stock
1 (15 oz) can tomato sauce
1 (6 oz.) can tomato paste
3 teaspoons cilantro paste (in the tube, found in the produce section)
1 cup frozen corn, thawed
Juice from 1 freshly squeezed lime

Directions:

  • In a large stock pot, heat oil over medium heat.
  • Add bell peppers, mushrooms, zucchini, onion, celery, carrots, and garlic.
  • Cook, stirring, until vegetables begin to soften, about 10 minutes.
  • Add chili powder, oregano, cumin, salt, onion powder, paprika, garlic powder and black pepper.
  • Cook, stirring occasionally, 5 minutes more.
  • Add beans and tomatoes with their juices.
  • Add vegetable stock, tomato sauce, tomato paste, cilantro, and corn.
  • Bring to a simmer, cover and cook, stirring occasionally, until chili is fragrant and slightly thickened, about 35-45 minutes.
  • Remove lid and stir in lime juice.
  • Serve hot and top with plain Greek yogurt if ya like.
  • This also freezes really well!
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