Healthy Veggie Chili, Ready to Eat in Less than an Hour? Yes Please!

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Healthy Vegetarian Chili

We’re always in search of cozy comfort foods for crisp winter evenings, but you know what’s even better? When the recipe takes less than an hour, start to finish. Here’s a recipe for healthy vegetarian chili that you can customize with your favorite beans.

Remember those Choose Your Own Adventure books you used to read as a child? Well here’s a Choose-Your-Own-Adventure-inspired veggie chili. The adventure: Customizing it with your favorite beans! And once your selections are made and the veggies are chopped, this recipe should take about 40 minutes to prepare, from beginning to satisfying end. 

RELATED:  5 Health-Conscious Crock Pot Recipes Your Kids Will Actually Eat

Vegetarian Chili Feeds the Crowds

Here’s the recipe, which is fully customizable based on bean preferences and can also be adapted to slow cooking.

Healthy Vegetarian Chili
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Votes: 4
Rating: 4
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Print Recipe!
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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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