Who doesn’t love a warm bowl of chili? We all do at our house, especially when it’s one that not only tastes delicious, but is also filled with so many nutrients. This is the perfect way to get picky eaters to eat their veggies without complaining about them. Vegetable lovers can cut them thick for a chunkier chili but if you have kids (or grown ups) that are at war with eating vegetables, just chop them really small and they will still get all the nutrients and amazing flavor without any complains.
Veggies and Beans Chili
Prep time
Cook time
Total time
A Healthy version of traditional chili with all the flavor we love but only clean and nutritious ingredients.
Author: Elena's Healthy Ways
Recipe type: Everyday Meals
Cuisine: Healthy, vegan, vegetarian, gluten free, sugar free, low carb.
Serves: 8 servings
Ingredients
- 1 tsp of cumin (powder).
- 2 tbsp of chili powder.
- 3 cloves of garlic, minced.
- 2 tbsp of olive oil.
- 1 small jalapeño pepper (without the seeds).
- 1 onion, diced.
- 2 cups of mushrooms, diced.
- 2 small zucchinis, diced.
- 4 cups of cooked kidney beans (about 2 cans).
- 2 cup of cooked black beans (about 1 can).
- 1 can of crushed tomatoes.
- 1 cup of diced pumpkin
- 2 cups of water or vegetable broth.
- 1 tsp of salt.
- Cilantro leaves to taste.
Instructions
- Sautee the garlic, onions and jalapeño in olive oil for a couple of minutes.
- Add the zucchini, pumpkin, mushrooms, chili, and cumin.
- Stir everything together and cook for around five minutes.
- Add the water (or broth) and the rest of the ingredients.
- Put the lid on and cook it over low heat for 20 to 25 minutes.
