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My favorite vegetarian chili recipe

Posted May 04 2010 7:52am

vegetarian chili

This vegan recipe is a great way to add dietary fibers into your diet. Black beans and cooked tomatoes will add beneficial antioxidants, and the kidney beans are an excellent zinc source. You can benefit of even more detoxification supporting ingredients by topping it with cilantro and avocado. It looks to have many ingredients, but it’s an easy to make, gluten free, hearth healthy, one pot meal.

My favorite vegetarian chili


  • 1 ½ cups of cooked black beans
  • 1 ½ cups of cooked red or white kidney beans
  • 2 small zuchinnis, diced
  • 2 medium carrots, diced
  • ½ organic red bell pepper, diced
  • ½ organic green bell pepper, diced
  • 1 medium onion, chopped
  • 1 ½ cup of organic frozen corn, thawed
  • 1 can of whole tomatoes
  • 2 garlic cloves, minced
  • ½ tsp of ground cumin
  • 1 seeded jalapeno (or more, to taste), minced
  • 1 ½ tsp of chili powder
  • Juice of 2 lime wedges (optional)
  • Salt and pepper, to taste

Sauté onion, garlic and carrots in about 1 tbsp of water until just tender. Add bell peppers, jalapeno, zucchinis, and corn.  Stir in cumin and chili powder until fragrant. Drain the tomatoes and preserve the juice.  Cut tomatoes into chunks and add it to the chili.  Add the beans and mix well. Pour some tomato juice until the desired consistency is achieved. Add lime juice, salt and pepper to taste, and rectify seasoning.  Serve with your favorite topping (avocado, cilantro, dairy or vegan sour cream, dairy or vegan shredded cheese, etc.) and corn tortillas.

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