White Bean Veggie Chili

WHITE BEAN VEGGIE CHILI

By Elise Museles of Kale and Chocolate

Who doesn’t love a bowl of piping hot chili? When it’s made with fresh and only nutrient-rich ingredients, it’s a no-brainer! Prepare the beans in advance, then cook up a pot of this warming chili in no time. Serve with a simple green salad as a side, or add in some brown rice or quinoa for a heartier meal.

Ingredients:

• 1 onion, minced

• 2 tablespoons olive oil

• 1 teaspoon oregano

• 1 tablespoon chili powder

• 1 teaspoon cumin

• ½ teaspoon cinnamon

• 1 jalapeño pepper, seeded

• 2-3 cloves garlic

• 2 small zucchinis, chopped

• 1 large red or orange bell pepper, diced

• 1 medium sweet potato, cubed in small pieces

• 2 cups fresh tomatoes with juice, diced

• 1 cup vegetable stock (add more to desired thickness)

• 1 cup water

• 1 7-ounce jar tomato paste (choose glass over canned, if possible)

• 4 cups cooked white beans (equivalent to roughly two cans – use BPA free)

• 1 teaspoon sea salt

• 1 avocado, diced

• 1 bunch cilantro, chopped

Instructions:

• In a large stockpot, heat 1 tablespoon olive oil and sauté onion.

• Once onion begins to sweat, add oregano, cumin, chili powder, cumin, cinnamon, jalapeño and garlic. Cook for 1-2 minutes.

• Next, add additional olive oil, zucchini, bell pepper, sweet potato, tomatoes, water, vegetable stock, tomato paste, salt and cooked beans. Bring to a boil. Reduce to simmer. Cover and cook for approximately 35-40 minutes or until all vegetables are soft.

• Serve hot and top each bowl with avocado and cilantro. For a little heat, add a dash of hot sauce.

Makes 8 Servings