Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

"The long term benefits of homeopathy to the patient is that is not only alleviates the presenting symptoms but it reestablishes internal order at the deepest levels and thereby provides a lasting cure." George Vithoulkas

Spicy Veggie Chili

Monday, November 27, 2017

There’s nothing quite as satisfying as a bowl of warm chili and side of homemade corn bread. This soup is filled with healthy veggies and legumes, all packed with fiber to help you feel full longer. It’s also got just enough spice to add a mouth-watering kick of heat.

  • 2 tablespoons olive oil
  • 1 1/2 cups yellow onion, chopped
  • 1 cup red bell pepper, chopped
  • 2 tablespoons garlic, minced
  • 2 serrano peppers, seeded and minced
  • 1 zucchini, diced
  • 2 cups corn kernels
  • 5 Portobello mushrooms, cubed
  • 4 tomatoes, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 1/4 teaspoons sea salt
  • 1/4 teaspoon cayenne
  • 3 cups cooked black beans or canned beans
  • 1 (15-ounce) can tomato sauce
  • 1 cup vegetable broth
  • Optional: sliced avocado, chopped green onions, fresh cilantro
 

In a large pot, sauté onion in oil over medium heat for five minutes.

Add bell peppers, garlic, and Serrano peppers, and cook until soft, about three minutes.

Add zucchini, corn, and mushrooms, and cook until vegetables start to brown, about six minutes.

Add chili powder, cumin, salt, and cayenne, and cook until fragrant, about 30 seconds.

Add beans, tomato sauce, chopped tomatoes, and broth. Stir well and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

Remove from heat and adjust seasoning, to taste.

Add avocado, green onions, and cilantro to serve, if desired.

Recipe courtesy of The Chopra Center


Recent Posts


Tags

cauliflower crust Chicken pomegranate sweet potatoes protein powder summer sunflower seeds white wine vinegar clove Guacamole onion Kiwi Gazpacho Southwestern Salsa Guacamole Toast Gruyère cheese stir-fry gorgonzola cucumbers Italian seasonings roasted carrots lemon zest Shallot cucumber almond milk pecans broccoli salad Almonds pistachios sandwiches fresh sage parsley Budda Bowl tahini ham chili gnocchi soup apricots chia seeds rosemary cumin green beans eggs Citrus Roasted Shrimp tomato paste Reggiano Cheese garbanzo beans banana split Roast Chicken curry powder scallops Lemon juice sweet potato smoothie pasta Glaze Ginger sugar roasted Roasted Brussels Sprouts hash browns chicken salad breakfast nachos cranberries hoisin sauce ACV avocados Salsa grapes Salmon tomatoes hummus apple spicy salmon croissants casserole Carrot walnuts apple cider vinegar honey yogurt avocado horseradish Squash Organic 3-Bean & Vegetable Soup cannellini carrots Bartlett pears garlic ghee cashew pastry cream mushrooms butter medjool dates quinoa lime bruschetta vanilla bean brussel sprouts Beet-and-Apple Salad berries Giada's Herbed Quinoa pumpkin cloves bell peppers strawberries garlic pie crust heavy cream salad sourdough bread red wine vinegar chard leaves peppers cambozola Easy Frittata croutons Cinnamon potato beets cheese peaches thyme macaroni salad kalamata olives lemon breakfast Dip greek yogurt olive oil roasted veggies goat cheese dressing oregano black bean dr axe Chicken and Broccoli Stir-Fry pumpkin puree zucchini spinach bell pepper Wraps eggplant bacon Zucchini Parmesan Crisps coconut sage leaves Fruit Smoothie Broccoli mayo banana tomato juice gluten free white beans Arugula MACA chicken broth tilapia paprika cashews quesadillas raisins pear almond butter oranges blueberries Honey Chipotle roasted beets Cauliflower Pizza Lemon Sage Tilapia vegetables pomegranate molasses


Archive