Healthy Vegetarian Chili

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    Healthy Vegetarian Chili
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    Votes: 4
    Rating: 4
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    Healthy Vegetarian Chili Rate Recipe!
    Votes: 4
    Rating: 4
    You:
    Rate this recipe!
    Print Recipe!
    Print Recipe
    Servings4quarts
    Prep Time20minutes
    Cook Time40minutes
    Cook Time
    40minutes
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    Ingredients
    • 1 medium yellow onion, diced
    • 2 each celery stalks, diced
    • 1 medium bell pepper, diced
    • 1 each jalapeno, finely diced
    • 2 tablespoons fresh garlic, minced
    • 2 cups green or black lentils, cooked
    • 1 teaspoon black pepper
    • 1 teaspoon granulated garlic
    • 1 teaspoon granulated onion
    • 1 tablespoon ground cumin
    • 1 teaspoon chili powder
    • 1/2 teaspoon chipotle peppers in adobo sauce
    • 1 tablespoon oregano
    • 1 15-ounce can no-salt-added whole peeled tomatoes in juice
    • 1 15-ounce can no-salt-added fire roasted diced tomatoes in juice
    • 1 15-ounce can no-salt-added tomato sauce/puree
    • 3 15-ounce cans no-salt-added beans: chose from black, garbanzo, kidney, cannellini , pinto
    • 2-4 cups low-sodium vegetable broth
    • 1 medium green zuchini
    • 1 medium yellow squash, sliced
    • 1 small lime
    Instructions
    1. Lightly spray non-stick cooking spray onto heated non-stick pan on medium heat. Add onion, celery, peppers and garlic and cook until just lightly browned, about 3-5 minutes.
    2. Add cooked lentils, black pepper, granulated garlic, onion powder, cumin, chili powder, chipotle and oregano. Continue to cook on medium heat until all seasoning is incorporated.
    3. Stir in all tomatoes, beans and broth. Add zucchini and squash and then lower heat to medium-low and let simmer for about 30 minutes.
    4. Squeeze in lime to taste before serving. Enjoy!
    Search Recipes by Course or Cuisine!
    Ingredients
    • 1 medium yellow onion, diced
    • 2 each celery stalks, diced
    • 1 medium bell pepper, diced
    • 1 each jalapeno, finely diced
    • 2 tablespoons fresh garlic, minced
    • 2 cups green or black lentils, cooked
    • 1 teaspoon black pepper
    • 1 teaspoon granulated garlic
    • 1 teaspoon granulated onion
    • 1 tablespoon ground cumin
    • 1 teaspoon chili powder
    • 1/2 teaspoon chipotle peppers in adobo sauce
    • 1 tablespoon oregano
    • 1 15-ounce can no-salt-added whole peeled tomatoes in juice
    • 1 15-ounce can no-salt-added fire roasted diced tomatoes in juice
    • 1 15-ounce can no-salt-added tomato sauce/puree
    • 3 15-ounce cans no-salt-added beans: chose from black, garbanzo, kidney, cannellini , pinto
    • 2-4 cups low-sodium vegetable broth
    • 1 medium green zuchini
    • 1 medium yellow squash, sliced
    • 1 small lime
    Instructions
    1. Lightly spray non-stick cooking spray onto heated non-stick pan on medium heat. Add onion, celery, peppers and garlic and cook until just lightly browned, about 3-5 minutes.
    2. Add cooked lentils, black pepper, granulated garlic, onion powder, cumin, chili powder, chipotle and oregano. Continue to cook on medium heat until all seasoning is incorporated.
    3. Stir in all tomatoes, beans and broth. Add zucchini and squash and then lower heat to medium-low and let simmer for about 30 minutes.
    4. Squeeze in lime to taste before serving. Enjoy!

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