Servings: 10 cups
Calories: 240kcal
This is a great one-pot meal that you can whip up for a party or stash in the freezer for those chilly winter days. The mix of beans make this high in protein and fiber and the spices are loaded with healing properties. Top the chili with slices of avocado for some healthy fat or serve it over brown rice.
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 cloves , garlic minced
- 1 medium onion , diced
- 1 zucchini , diced
- 1 yellow squash , diced
- 1 red pepper , seeded and diced
- 1 green pepper , seeded and diced
- 1 15 oz. can diced tomatoes , drained
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon oregano
- 1 tablespoon cinnamon
- 1 teaspoon Fine Pink Salt
- 1 ½ cup vegetable stock
- 15 oz. black beans (drained), or 2 cups cooked (you can also mix one cup black beans with 1 cup kidney or pinto)
- 1 avocado sliced
- ¼ cup chopped cilantro or parsley
Instructions
- Heat the oil in a large pot on medium high heat
- Add the onion with a pinch of salt and sauté until soft and translucent. Add the garlic and sauté another minute.
- Add the zucchini, squash, peppers, tomatoes, salt, chili, cumin, oregano, and cinnamon and sauté for 2 minutes.
- Add the stock or water to deglaze the pan. Bring to boil and then lower the heat to simmer and let it reduce by half
- Add the beans and heat for a minute. Taste to see if salt is needed
- Garnish with cilantro and slices of avocado
Spa Index Kitchen Notes
Vegetarian Chili with Avocado
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Nutrition
Serving: 1 Serving | Calories: 240 kcal (12%) | Carbohydrates: 34.8 g (12%) | Protein: 11.1 g (22%) | Fat: 7.6 g (12%) | Saturated Fat: 1.4 g (9%) | Sodium: 20 mg (1%) | Fiber: 9.7 g (40%)