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Vegetarian Rainbow Chili

Vegetarian Chili

Prep time: 10 minutes | Cook time: 40 minutes

4 Servings | Calories: 390 | Protein: 22 | Fat: 4 | Carbs: 68

Gluten-Free, Dairy-Free, Vegetarian, Vegan

INGREDIENTS

  • 2 15 oz. can diced tomatoes
  • 1 15 oz. can kidney beans
  • 1 15 oz. can black beans
  • 2 cups low sodium vegetable broth
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 cups spinach, finely chopped
  • ½ yellow onion, chopped
  • 2 medium zucchinis, chopped
  • 2 medium carrots, chopped
  • 1 Tbsp. garlic powder
  • 2 Tbsp. chili powder
  • ½ tsp. cumin
  • 1 Tbsp. cilantro
  • 1 Tbsp. paprika
  • ½ Tbsp. coconut oil

DIRECTIONS

  1. In a large pot, melt coconut oil. Then add the onion, peppers, zucchini and carrots and cook until vegetables are tender, about 10 minutes.
  2. Add your seasonings (garlic, chili powder, cumin, and smoked paprika) and spinach. Continue to cook, stirring frequently, about 1 minutes.
  3. Next, add the tomatoes, beans, and broth. Stir to combine and reduce heat to a simmer. Allow mixture to simmer, stirring occasionally, for 30 minutes. Remove from heat and allow to cool slightly
  4. For a thicker, less chunky texture, remove about half of the chili and pulse in a blender for a short amount of time – about 5-10 seconds. Then pour the blended mixture back into the pot and mix in evenly. Add in cilantro and mix in.
  5. Enjoy immediately, or freeze for future use.