Vegetarian Chili

Vegetarian Chili Ingredients

From the Eat Clean Diet Cookbook

First Step:

• 2 Tbsp. extra virgin olive oil
• 1 medium yellow onion, diced
• 1 Large red bell pepper, diced
• 1 Large carrot, grated
• 1 head roasted garlic
• 2 Tbsp. cumin seeds, toasted*
• 3 Tbsp. chili powder
• ¼ tsp. red pepper flakes
• Sea salt and fresh ground pepper to taste

*To toast cumin seeds: place seeds in a skillet and warm over medium heat until you begin to smell spices. Shake the pan vigorously so the seeds do not stick and burn. Remove from heat and set aside.

Second Step:

• 2 ½ c water or low sodium vegetable stock
• Juice of 1 fresh lime
• Juice of 1 fresh lemon
• 2 tsp. crumbled dried oregano
• 2 tsp. crumbled dried basil
• 4 squares dark organic chocolate
• 28 oz. canned tomatoes
• 1 c. canned white kidney beans
• 1 c. canned red kidney beans
• 1 c canned Northern beans
• 1 c. canned black beans
• 1 c. canned or frozen corn kernels

* Rinse and Drain all canned/frozen ingredients

Directions:

1. In a Dutch oven, warm olive oil over medium heat.
2. Add onion, pepper, grated carrot and sauté until onion becomes soft and translucent. Stir in chili powder, toasted cumin seeds, red pepper flakes, salt, and pepper.
3. Cover and cook over medium low heat for 10 minutes, stirring occasionally.
4. Add all remaining ingredients, stirring well. then let simmer for 20 minutes.
5. Remove from heat and serve immediately.

This recipe can be served alone, w/ salt free tortilla chips, or over brown rice or quinoa. Left overs go great in a wrap!

Makes 6 servings, Nutritional Value per serving: Calories: 329, Calories from Fat: 72, Protein: 15g, Dietary Fiber: 15g, Sugars: 9g, Fat: 8g

Kris’s note: Eliminate or add any bean, vegetable, or herb for your palate. Then Serve Happiness…