This one goes out to all my vegetarian CHAARGies – one of my goals this year is to incorporate more plant based proteins in my diet + get a little more creative with veggie recipes! I also started my Whole 30 journey this week, so I thought – why not whip up a little something to please everyone?
Chili has got to be one of my favorite go-to winter meals. It’s easy, it’s tasty, + it’s one of the best meals to make a big batch of + freeze [or eat later ; )]. I know that not all of you have a ton of room to store food, so this recipe makes about 4 servings – eat some now, share some, + save some for later! It’s hearty, it’s peppery, it’s sweet potato-ey, it’s a taste of Mexican sunshine – everything you could ever want on a cold January night.
I know the ingredient list looks overwhelming – but they’re all veggies! Just a couple things to remember for those of you who are doing the Whole 30 – check those labels! Make sure your ingredients are free of added sugars//MSG//other strange chemicals. Use all approved ingredients! Also – if you’re not vegetarian + participating [no legumes] you can replace all beans with ¾ lb of your choice of ground meat [cook before adding]. ENJOY!
1 Sweet Potato – cut in ½ in cubes
1 Zucchini Squash – cut in ½ in cubes
1 Poblano Pepper – charred + skinned
½ Red Bell Pepper – diced
1 White Onion – diced
3 tbsp Cilantro — chopped
1 can Mixed Beans – drained//rinsed
1 can White Beans – drained// rinsed
1 can Tomatoes
1 ½ cups Low Sodium Veggie Stock
3 oz [1/2 small can] Tomato Paste
2 cloves garlic – minced
¾ tbsp Chili Powder
¾ tbsp Cumin
1/8 tsp Paprika
¼ tsp Red Pepper Flakes
½ tbsp Black Pepper
*Salt to taste
1] Prep your veggies//means! Make sure everything is chopped, drained, + rinsed as listed in the ingredients. Char your poblano in the oven [or over flame of gas stove], remove the skin + seeds, + roughly chop. While poblano is in the oven, steam sweet potato cubes for about 2 mins [you want it a little soft – but not all the way cooked]
4] Throw in your tomatoes, beans, veggie broth, tomato paste, + chopped poblano. Bring to a boil, reduce heat, + simmer 20-25 minutes until thickened. In the last 5 minutes of cooking – add your chopped cilantro.
5] Top it off with your fav toppings + CHOW DOWN. Topping we love: avocado, cilantro, celery leaves [new discovery – super tasty!], sriracha, tortilla strips, sour cream, cheese [for those of us not on Whole 30…]
Alexa [@lexx_inCHAARG], RD + VirtCHAARG [Cincy!]