As the daylight hours begin to dwindle and the cold weather approaches, I for one gravitate towards more simple recipes that don’t require too much of my energy. You know, the ones where I don’t need to stick something in the oven for about 40 minutes and twiddle my thumbs while I wait for it to cool (😂). Warm Vegetable Chili is just one of those recipes that won’t sacrifice speed for nutrition – this perfect mix of protein, fibre, and veggies is an excellent addition to your autumn repertoire. Bon appétit!
You will need:
- 1 tbsp (15 ml) olive oil
- 1 1/2 cups (375 ml) frozen vegetables
- 1 ½ tsp of garlic and ginger paste
- 14 oz (398 ml) red kidney beans
- 14 oz (398 ml) black beans
- 5.5 oz (156 ml) tomato paste
- 28 oz (796 ml) chopped tomatoes
- 1 tsp (5 ml) turmeric
- 1/2 tbsp (7 ml) chili powder
- 1/2 tsp (2 ml) paprika
- 1/2 tsp (2 ml) vinegar
- ¼ cup (60 ml) freshly chopped coriander
- Grated marble cheddar cheese
- Corn chips
- Sauté vegetables and garlic paste in a pan with olive oil on medium heat.
- Drain and rinse red kidney beans and black turtle beans using a large colander. Add to pan and stir.
- Add the rest of your ingredients with the exception of cilantro. Allow for mixture to simmer for 25 minutes.
- Remove mixture from heat and allow to slightly cool. Garnish with coriander.
- Serve on table with bowls of grated cheese and corn chips. Enjoy!
Nutrition Information (per serving):
280 kcal / 14g protein / 45g carbohydrate / 5g fat
Photo credit: Marco Verch