Protein-packed vegetarian chili
Dr. Joey Shulman's healthy recipe for a protein-packed veggie chili with chickpeas and kidney beans.
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Ingredients
2 heaping cups
sweet onion
3-4
cloves garlic, minced
1 tbsp
extra-virgin olive oil
1 cup
diced celery
1
large red pepper, seeded and diced
3
carrots, cut into 1-inch pieces
1
zucchini, cubed
1
28-oz can diced tomatoes
1 cup
vegetable broth
1
small can tomato paste
1
15-oz can kidney beans, drained and rinsed
1
15-oz can chickpeas, drained and rinsed
1 tbsp
chili powder
2 tsp
ground cumin
1 tsp
dried oregano
1/2-3/4 tsp
fine grain sea salt
1/4 tsp
ground cayenne pepper
1 tsp
hot sauce
Instructions
- In a large pot, sauté the onion and the garlic in the oil over medium heat until soft and translucent, about 5 minutes.
- Add the celery, peppers, carrots, and zucchini and sauté for another 5-7 minutes or so, until softened.
- Add the can of diced tomatoes (with the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high.
- Add the drained and rinsed beans, along with the chili powder, cumin, oregano, salt, cayenne, and hot sauce. Simmer the mixture until thickened, about 10-15 minutes and adjust seasonings to taste if necessary.