Monday, September 22, 2014
Football is here which means so is all the “football” food that we love! Cut the calories and the meat for a healthy version of Monday night football chili!
1/2 tbsp. olive oil
3 cloves of garlic
2 cans of diced tomatoes
1 cup chopped carrots
1 cup chopped celery
1 cup chopped zucchini
1 cup chopped onion
1 cup chopped bell pepper
1/2 poblano pepper or 1 large jalapeño, chopped and some seeds left in for heat, optional
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
2 tbsp. dried oregano
1/2 cup vegetable broth
4 oz chili powder (to taste)
Add olive oil to to a large stock pan over medium heat. Once the oil is hot, add in the onions, peppers, carrots, celery and zucchini and cook until the veggies just start to become tender.
Next, add in the beans. Then add the tomatoes, garlic, oregano and broth. Stir.
Add chili powder depending on your taste preference.
Bring this mixture to a boil while stirring to combine all the flavors. Once it boils, put a lid on it and turn down the heat to simmer, then wait patiently if you can for about 1 hour. This allows the flavors to meld beautifully together. Stir occasionally to prevent sticking.
Serve it up and eat it while it’s hot. It’s even better the next day!