This is a vegetarian style dish that i had created and modified from an older recipe in the past, my chicken chili recipe. It’s a power packed plate of goodness that has lovely layers of flavor, texture and quite velvety. I make chili quite frequently on a regular basis, especially in the cold winter months. What i enjoy most about chili is it’s versatility in ingredients, flavors and textures. The sky is the limit. I Love the way it warms up your soul as well as a wonderful meal to share with family and friends.

 

Soups and chili are a lower energy density food in which helps you feel satisfied with less calories consumed. The various combinations of these ingredients provides a wonderful source of fiber, protein, iron, folic acids, flavonoids, antioxidants, vitamin C and healthy lycopene. It will increase your energy, vitality and promote a healthy immune system while keeping you satisfied at the same time.

 

 

SERVES: 6

 

INGREDIENTS:

2 tbsp olive oil

1 onion, quartered

2 garlic cloves, peeled and minced

2 organic carrots, chopped

1 red chili pepper, cleaned and minced

2 celery stalks, chopped

1 28 ounce can organic crushed tomatoes

1 cup organic black beans, rinsed and drained

1 cup garbanzo beans, rinsed and drained

3-5  baby potatoes, skins on and quartered

1 tbsp Mexican chili powder

1 tbsp dark cocoa powder

1 tsp ground cumin

1/8 tsp ground cayenne

3 cups organic vegetable broth, low sodium

1-2 cups filtered water

sea salt, to taste

black pepper, to taste

1/4 cup Greek plain yogurt

 

INSTRUCTIONS:

In a large saucepan, sweat the onions in the olive oil until soft and translucent. Add the garlic, keep stirring, and cook until fragrant; about 2-3 minutes. Add the carrots, celery and chili pepper; let cook about 3-5 minutes.

Remove from the stove and transfer to the crock pot.

Add the remainder of the ingredients and stir well. Set the slow cooker on low for 6-8 hours.

When ready to serve, place in decorative bowls and garnish with fresh herbs of your choice and a dollop of Greek yogurt.

 

 

NUTRITIONAL VALUE: Calories 324; Total Fat 7.6g; Sodium 289mg; Total Carbohydrates 52, Dietary Fiber 13g; Sugars 7g; Protein 15.2g; vitamin A 17%; calcium 10%; vitamin C 18% and iron 32%. This dish is low in saturated fat, no cholesterol, high in fiber and manganese, very high in vitamin B6.

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