This smoky and satisfying chili warms you on the coldest of days. Chock-full of veggies and plant-based protein, you’ll feel cozy and guilt-free until the very last bite.
1 tablespoon canola oil
2 cloves garlic, minced
1 medium sweet onion, diced
2 stalks celery, chopped
1 green bell pepper, diced
1 medium head of broccoli, chopped in bite-sized florets
1 small yellow squash (or zucchini squash), diced
1 sweet potato, diced
1 can of sweet corn, no salt added, undrained
1, 28 ounce can of diced tomatoes, no salt added, undrained
1 can of pinto beans, rinsed and drained
1 can of black beans, rinsed and drained
1/2 teaspoon chipotle chili pepper (add additional 1/4 to 1/2 teaspoons to taste)
1 teaspoon ground cumin
2 teaspoons Italian seasoning
2 teaspoons ground paprika
1 teaspoon ground cinnamon
1 1/2 teaspoons cocoa powder
3 dashes of nutmeg
1 cup of frozen veggie crumbles, optional
Heat oil over medium-high heat in a large pot. Add garlic, onion, celery and pepper. Sauté for 5 to 7 minutes, or until beginning to soften.
Add remaining ingredients, and stir. Bring to boil. Reduce heat, cover and simmer for 25 to 35 minutes or until potatoes are tender.
Serve with sprinkle of low-fat shredded cheddar cheese or spoonful of non-fat plain Greek yogurt on top.