VEGGIE CHILI

This veggie chili is not only full of flavor, but it is full of vegetables, which is why we are such fans of this recipe. The addition of the spinach is so simple and boosts the veggie content so you can be sure you’re getting in your quota for a fully balanced meal. We like to use a variety of black, cannellini, and red kidney beans for a mix of taste, texture, and flavor, but feel free to use whatever beans you want!

Other reasons why we love this recipes? It’s a one-pot meal, which means easy clean up, and it freezes well which means you can make a big batch and enjoy leftovers whenever you want!

Keep in mind, this recipe packs some heat, so if you like things milder, go lighter on the chili powder and chipotle in adobo.

Enjoy!

INGREDIENTS (serves 5)

• 2 tbsp olive oil

• 4 garlic cloves, minced

• 1 yellow onion, diced

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• 2 carrots, diced

• 1 1/2 tsp salt

• 1 tbsp chili powder

• 1 tbsp cumin

• 1/2 tbsp coriander

• 28 oz can diced fire roasted tomato, with the juice

• 3 15 oz cans low-sodium beans, rinsed and drained

• 2 chipotle peppers in adobo, diced

• 1 tbsp adobo sauce

• 1 bay leaf

• 1 cup water

• 4 cups or 5 oz baby spinach

• freshly cracked black pepper, to taste

• 1 avocado, sliced

• fresh cilantro or parsley, to garnish

DIRECTIONS

1. Pour olive oil into a dutch oven and turn heat to medium. Add in garlic, onion, and carrots. Sauté for a few minutes until they start getting tender.

2. Add in bell peppers, 1 tsp of the salt, the chili powder, cumin, and coriander. Stir to coat all the vegetables in the spices and sauté until all the vegetables are somewhat tender, but not totally cooked through. This should take about 3-5 minutes.

3. Once vegetables are ready, add in canned tomatoes, beans, chipotle peppers, adobo sauce, water, and bay leaf. (If you don’t have fire roasted, regular canned tomatoes will do just fine!) Mix, bring to a boil, and reduce to a simmer.

4. While simmering, add in spinach and mix.

5. Allow liquid to reduce until your chili has reached a desired thickness, about 15-20 minutes.

6. Season with the rest of the salt and black pepper.

7. To serve, discard the bay leaf and ladle chili into bowls. Top with avocado and garnish with parsley or cilantro.

4Q Journaling Guide: This dish is a perfectly balanced dinner or lunch.