Friday, February 6, 2015

White Bean Chili

By: The Food Babe Way Book

I always love a good vegetarian chili.  This was delicious! I used all organic veggies and beans and it was very filling.  Adding the diced avocado on the top was a good addition! Enjoy!

Serves 4

2 Tbsp olive oil
1 medium onion, diced
1 red pepper, diced
1 medium carrot, diced
5 garlic cloves, minced
1 tsp smoked paprika
Dash of cayenne pepper
1/2 tsp cinnamon
1 tsp cumin
1 tsp turmeric
8 large tomatoes, dice, or a 14 to 18 ounce can diced tomatoes
Two 15 ounce cans chickpeas, rinsed and drained
4 cups vegetable broth
Sea salt and freshly ground black pepper
1 medium zucchini, diced
1 diced avocado (optional...I added this on my own and really liked it)

1. Heat the olive oil over medium heat in a large soup pot
2. Add the onion, bell pepper, carrot, and garlic and saute until the vegetables are tender
3. Add the spices and cook for one minute
4. Add the tomatoes, chickpeas, and vegetable broth and bring to a boil. Season with sea salt and
5. Turn down to a simmer and cook for about 20 minutes.  Add a little water if more liquid is needed
6. Add the zucchini and cook for about 20 minutes more.  Serve hot; store leftovers in the refrigerator
    for up to 3 days

**I topped mine with diced avocado and loved it!

1 comment:

  1. I made this the other day and just was not feeling excited about super-heathy chili, so I let it sit in the fridge a few days. I used asparagus and sweet potato rather than zucchini (for the usual reasons ... I had them). When I first tasted it yesterday I was very very pleasantly surprised at the balance of spices. I love that it wasn't classic-chili tasting, but almost more curry flavored. I will definitely make this again. Wish I had some avocado to put on it!