Vegetarian Chili

If you’re like me, you’re busy during the week. You are often tired after work. You need quick dinner ideas that don’t involve running to the grocery store, or lots of prep time. You also want something that tastes amazing, but actually is healthy and won’t make you feel bloated. Try this vegetarian chili and reap the benefits! It’s quick, healthy, doesn’t break the bank and with a few yummy toppings feels like comfort food! It also has lots of leftover potential. You can pop a serving or two in the freezer for another time and still have enough leftovers for lunch the next day.

I first found this recipe in the Plattsburgh, NY newspaper called the Press-Republican. A local nutritionist put it in there and I apologize for not having the name. I change it up by adding leftover veggies that need using, or by putting in canned corn instead of frozen corn.

Start with 1/2 medium sized onion. Dice it and put it in a pot with olive oil over medium high heat. Dice a large green bell pepper and sauté with the onion until soft. Add 1 tsp. chili powder, 1/2 tsp. ground cumin and 1/2 tsp turmeric. Did you know turmeric is great for inflammation? It is so good for your body. It also adds a yellow color to your chili. Add some salt and pepper and swirl your spices with the onions, peppers and olive oil. Then, add 1 18 oz can of crushed tomatoes. Add a can of kidney beans (rinsed and drained) and a can of black beans (also rinsed and drained). Finally, add a small bag of frozen corn and stir until cooked through.

So simple, so delicious, super healthy and you can make this in 20 minutes!

The best part? The toppings. I love crushing up a handful of tortilla chips and adding a dollop of sour cream. I also love grated cheese on it. You’ll be going back for seconds and taking the left-overs to work the next day.

Let me know if you try this and what you think!

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