Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

Joanne S. says: I was quite pleased with the whole experience. Look forward to my next appointment.
Great Lunch and Learn

Spicy Veggie Chili

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

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


Archive