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Very Veggie Chili Recipe:
Ingredients:
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 large red bell pepper, chopped
2 medium carrots, chopped
2 ribs celery, chopped
Salt & pepper, to taste
4 cloves garlic, pressed or minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 ½ teaspoons smoked paprika
1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes, with their juices
1 can (15 ounces) pinto beans, rinsed and drained
2 cups vegetable broth or water
1 bay leaf
Optional: additional can of black or kidney beans, toppings: avocado, cilantro, lime juice, tortilla strips, shredded cheese, etc.
Directions:
Chop the celery, onion, bell pepper, and garlic. Drain and rinse the beans.
In a medium or large pot over medium heat, warm the olive oil until shimmering.
Add garlic until softened. Add the chopped onion, bell pepper, carrot, and celery. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
Add the vegetable broth (or water), diced tomatoes and their juices, beans, and vegetable broth. Stir to combine and let the mixture come to a simmer.
Add the chili powder, cumin, smoked paprika and bay leaf. Cook until fragrant while stirring constantly, about 1 minute.
Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Enjoy!
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Disclaimer:
*Consult your physician before beginning any exercise program or changing any supplements or medications.