Food is Medicine – Veggie Chili

By September 17, 2020March 16th, 2024No Comments

The first day of fall is only a few days away and what better way to settle into colder weather than a bowl of chili.  This recipe has a great chili flavor and lots of veggies.  Let it stand alone or, as we recently did, pair it with a juicy grilled burger.  This recipe is Mikey approved so if you are trying to get more veggies into your diet this may be the recipe to try soon.

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 garlic cloves, minced
  • 3 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper
  • 14 1/2 ounces veggie broth
  • 1 cup diced sweet potato
  • 1 28-ounce can diced tomatoes or four cups fresh diced tomatoes
  • 3 – 15 ounce can pinto beans, red beans or black beans or cook beans fresh the day before.
  • Salt to taste
  1. Saute onion and bell pepper in oil in a dutch oven over medium heat.
  2. Reduce heat to low.  Stir in garlic and seasoning and cook for about two minutes, stirring constantly.
  3. Add sweet potatoes, beans and tomatoes, bring mixture to a boil and reduce heat.  Cook until potatoes are tender.
  4. Add additional liquid if needed to create the consistency you wish to create.
  5. Serve with salad and cornbread, if desired.

Consider other additions: slightly precooked carrots, corn, or zucchini.

Inspired by a recipe from “28 days of Clean Eating”  by Fall River Press