Registered dietitian Sarah Andrus prepares a simple one-pot vegetarian chili recipe!
Nutrition Value: Vegetables are the queen in the recipe! High in fiber and protein, this 20 minute weeknight meal can be made without much prep work. The tomatoes and beans are the only required ingredients, you can add whatever veggies you have on hand!
Total Servings: 4
Total Time: 20 minutes
Ingredients
• 2 tbsp oil
• 1 medium onion, diced
• 3 cups vegetables (broccoli, bell pepper, carrots, sweet potato work well)
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp salt
• 2 tbsp tomato paste
• 1 16 oz can kidney beans, drained and rinsed
• 1 16 oz can black beans, drained and rinsed
• 1 can corn kernels
• Plain Greek yogurt, optional topping
Directions
1. In a large pot, heat oil over medium heat
2. Add onion and sauté until soft and starting to brown (~3 minutes)
3. Add remaining vegetables and cook for additional 2 minutes.
4. Add diced tomatoes, all spices, and 1 cup of water
5. Bring to a boil, then reduce heat to a simmer
6. Add tomato paste, beans, and corn.
7. Simmer for 20 minutes and serve. Top with a dollop of Greek yogurt!
Note: This will store in fridge for up to 4 days (without yogurt).