Vegetarian Rainbow Chili
Prep: 10 minutes | Cook: 40 minutes | Servings: 4
1 Serving | Calories: 390 | Protein: 22 | Fat: 4 | Carbs: 68
Gluten-Free, Dairy-Free, Vegetarian, Vegan
INGREDIENTS
- ½ tbs. coconut oil
- ½ yellow onion, chopped
- 1 red bell pepper
- 1 yellow bell pepper
- 2 medium zucchinis, chopped
- 2 medium carrots, chopped
- 1 tbs. garlic powder
- 2 tbs. chili powder
- ½ tsp. cumin
- 1 tbs. paprika
- 2 cups spinach, finely chopped
- 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 tbs. cilantro
DIRECTIONS
- In a large pot, melt coconut oil. Then add the onion, peppers, zucchini and carrots and cook until vegetables are tender, about 10 minutes.
- Add your seasonings (garlic, chili powder, cumin, and smoked paprika) and spinach. Continue to cook, stirring frequently, about 1 minute.
- 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
- 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 to 10 seconds. Then pour the blended mixture back into the pot and mix in evenly. Add in cilantro and mix in.
- Enjoy immediately, or freeze for future use.