✓ This recipe has been approved by a Sunnybrook dietitian.
- 2 large cloves garlic
- 2 cups chopped onion
- 3 cups chopped celery
- 2 cups diced carrots
- 2 green bell peppers, seeded and chopped into bite-size pieces
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 28fl oz can diced tomatoes
- 3 cups low-sodium vegetable broth
- 2 cups yellow sweet corn, rinsed and drained if canned
- 1 cup chopped mushrooms
- 1-2 chipotle peppers in adobo sauce (or 2 for a hotter spice level), minced, plus 3 tsp adobo sauce
- 3 cups cooked, mixed beans of choice (such as kidney beans, black beans and white navy beans)
- green onions and cilantro or parsley, to garnish
- Chop all the vegetables. Spray a very large pot (yes, use the biggest one you have) with a bit of olive oil and begin sautéing the garlic, onion, celery, and carrots on medium-high heat. Cook for 4 minutes, stirring frequently
- Add the bell pepper pieces and spices along with ¼ cup of broth. Stir for 2 minutes to coat.
- Pour in the tomatoes, remaining broth, corn, mushrooms, chipotle peppers, adobo sauce and beans. Stir again to thoroughly mix the ingredients.
Cover the pot with a lid and reduce heat to medium low. Let the chili simmer for 20 minutes, then serve or divide into single-serve containers and freeze once cooled.
Want more recipes? Visit Angela’s blog at Eat-Spin-Run-Repeat.com