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Vegetarian Chili

October 23, 2013 by Dawna Stone

Fall is the perfect time to whip out the chili recipe! Chili balances the cooler weather and makes you feel warm and cozy. But some chili recipes can be a hinderance to your weight loss goals. This Healthy You! approved Vegetarian Chili is both delicious and healthy, leaving you worry-free!

Vegetarian Chili
Note: this recipe makes 8 servings. If you wish to make less, adjust the ingredients accordingly. Otherwise, reserve the extras for another meal.
Servings
8
Servings
8
Vegetarian Chili
Note: this recipe makes 8 servings. If you wish to make less, adjust the ingredients accordingly. Otherwise, reserve the extras for another meal.
Servings
8
Servings
8
Ingredients
  • 1tablespoon extra virgin olive oil
  • 1 yellow onionchopped
  • 1pound cremini mushroomschopped
  • 1large yellow bell pepperchopped
  • 1 eggplantchopped
  • 2teaspoons ground coriander
  • 1canned chipotle chile pepper in adobo saucefinely chopped
  • 1teaspoon ground cumin
  • 1/2teaspoon sea salt
  • 1 1/2cups low-sodium vegetable broth
  • 4 plum tomatoeschopped
  • 1can (14 ounces) black beansrinsed and drained
  • 1can (14 ounces) red kidney beansrinsed and drained
  • 1can (14 ounces) navy beansrinsed and drained
  • 1tablespoon unsweetened cocoa powder
  • 2teaspoons dried oregano
  • 1small avocadopitted, peeled and sliced
  • 1/3cup chopped cilantro
Servings:
Instructions
  1. In a large saucepan over medium heat, heat the oil. Cook the onion for 6 minutes, or until softened. Add the mushrooms, bell pepper, eggplant, and garlic and cook for 3 minutes. Add the chipotle pepper, coriander, cumin, and salt and cook, stirring, for 30 seconds. Add the broth, tomatoes, beans, coca, and oregano and stir to combine. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes.
  2. Divide the chili among 8 soup bowls and top with the avocado and cilantro. (If you have leftovers, save for another lunch or dinner)
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Filed Under: Healthy You! Recipes, Recipes

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