Superfood Chili

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vegetarian chilli
 Game Day Chili

A piping bowl of red hot chilli is one of my favorite things on a winter day. Now, everyone puts their own spin on chili, so in my version, I made it vegetarian and added a few extra superfoods for good measure. 🙂  

My superfood additions include:

Turmeric: Research has shown this super spice exhibits antibacterial, antiviral, anti-inflammatory, and even anti-cancer properties.  It is a staple in India and Ayurvedic medicine. 

Mushrooms:Mushrooms, which are used as medicine in Traditional Chinese Medicine, support and improve immune system function. In this recipe, they are used to replace meat, and at least one study show that replacing meat with 1 cup of mushrooms aids in weight loss. 

And, you may not realize it, but beans are a superfood, too!:

Beans: The humble bean is most definitely a superfood, thanks to it’s unique nutritional profile. High in protein and fiber, beans keep you satiated. They are packed with B vitamins and iron, as well as a variety of phytochemicals associated with a lower cancer risk. Studies also show people who eat legumes regularly not only lower their risk of heart disease, but shrink their waistline as well. 

I’ll be sharing this recipe live on TV, at 10 am on Fox 31 Denver, Colorado’s Everyday Show. It will be part of a fun segment on healthy game day options. If you’re in Colorado, be sure to tune in! It will be my first live TV appearance…Whoopee! 

UPDATE: Here is a clip from the segment! I didn’t get  a chance to explain all of the ingredients, but you get the picture 🙂


 

Superfood Chili
Serves 4
Vegetarian chili recipe
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
Ingredients
  1. 3-4 tbs. barleans coconut oil
  2. 3/4 cup yellow onion, diced
  3. 4 cloves garlic
  4. 1 cup carrot, diced
  5. 1 cup celery, diced
  6. 1 jalapeno, diced
  7. 1 tsp cumin
  8. 1 tsp turmeric
  9. 1 tsp oregano
  10. 1 tsp chipotle chile powder
  11. 1/2 tsp smoked paprika
  12. 2 bay leaves
  13. 1 16 oz jar favorite salsa
  14. 2 cups veggie broth
  15. 2 15 oz cans chili beans (or choose a mix of pinto, kidney, and/or black beans)
  16. 1/2 cup of portabello mushrooms, diced
  17. salt, to taste
Instructions
  1. Heat pot over medium heat, add oil to coat bottom of pot.
  2. Saute onion for 3-4 minutes,until soft but not browned. Add garlic, and cook another 1-2 minutes. Next add the carrot, celery, and jalapeño, stirring well to coat in the oil. Cook about 7 minutes.
  3. Next, add all spices (except salt), salsa, and beans, and stir well. Add 1 cup of broth, allowing to cook down and for the liquid to be mostly absorbed, about 7 minutes. Add the additional cup of broth, and mushrooms if using, and continue cooking for another 8-12 minutes, until carrots and celery are soft, but not mushy. Salt to taste.
Notes
  1. I like my chili thick, but if you prefer a thinner, soupier version, simply add more vegetable broth until your desired consistency.
Webtec http://web-tec.info/

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  1. Why do you not include calories per serving in your recipes? Some people, myself included, keep track of calories for continued weight management. Thanks

    1. Hi Eileen, If you’d like to keep track of calories, you can simply enter the recipe into a calorie counting website like my fitness pal. I believe the quality of the calories is more important than the number, and that counting calories is not necessary if you choose the right foods, that are nutritionally dense and low glycemic. Here is a Harvard study that explains why: http://web-tec.info/2012/04/when-a-calorie-is-not-a-calorie/ and

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