Page 157 - 28_Days_of_Clean_Eating.sanet.cd

Vegetarian Chili

Vegetarian
Gluten-Free
When the weather outside is frightful, this chili will warm you
from the inside-out. It provides 150% of your dietary fiber for the
day and is high in potassium. Serve the chili with chunks of crusty
100% whole-grain bread for dipping.

Ingredient Variation: Swap out butternut squash for the sweet
potato or other bean varieties for the pinto and kidney beans called
for here.

2 tablespoons avocado oil 1 (28-ounce) can whole
1 onion, chopped tomatoes, chopped
1 green bell pepper, chopped 1 (15-ounce) can pinto beans,
2 garlic cloves, minced drained and rinsed
2 teaspoons ground cumin 1 (15-ounce) can kidney beans,
1 teaspoon smoked paprika drained and rinsed
½ teaspoon red pepper flakes ½ cup shredded sharp white
1 (14.5-ounce) can reduced- Cheddar cheese
sodium vegetable broth 2 tablespoons chopped fresh
1 cup diced sweet potato cilantro leaves, for garnish
1. In a large Dutch oven over medium-high heat, heat the oil. Add
the onion and bell pepper. Cook for 5 minutes or until tender.
2. Stir in the garlic, cumin, paprika, and red pepper flakes. Cook for
2 more minutes or until fragrant.
3. Add the vegetable broth, sweet potato, tomatoes, pinto beans,
and kidney beans. Bring the mixture to a boil. Reduce the heat
and simmer for 30 minutes or until the sweet potato is tender
and the chili is thickened, stirring occasionally.
4. Serve the chili topped with cheese and garnished with cilantro.

Serves 4. Prep time: 5 minutes. Cooking time: 40 minutes. Total time: 45 minutes.

Per serving: Calories: 920 Fat: 9.5g Saturated Fat: 3.9g Protein: 56.1g
Carbohydrates: 156.5g Fiber: 38.7g

156 28 Days of Clean Eating