Veggie Loaded Chili

Name: How to cook Veggie Loaded Chili - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

Performance Triad

Veggie Loaded Chili

For the Performance Triad, please use the nutrient & serving size information provided below. Recipe Analysis: (1 serving = 1 cup) Per Serving: 184 calories; 10g protein; 2g fat, 34g carbs (3.5 carbs: 1 protein) Recipe = 9.5 servings of vegetables, 0 servings of fruit (1 vegetable per serving, 0 fruit per serving)

Ingredient

Food ration :

8 servings

1/2 Tbsp.

olive oil

3 tsp

chopped garlic

2 cans

low-sodium diced tomatoes

2 cups

chopped baby carrots

1/2 cup

vegetable broth

1 cup

chopped celery

1 cup

chopped zucchini

1 cup

chopped onion

1 cup

chopped bell pepper

1 large

jalapeño, chopped (leave some seeds in for heat, if desired)

1 can

low-sodium kidney beans, drained and rinsed

1 can

low-sodium black beans, drained and rinsed

1 can

low-sodium pinto beans, drained and rinsed

2 tbsp

dried oregano

Cooking instructions

* Step 1

Add olive oil to a large stock pan over medium heat.

* Step 2

Once the oil is hot, add in the onions, peppers, carrots, celery and zucchini and cook until the veggies just start to become tender.

* Step 3

Next, add in the beans. Then add the tomatoes, garlic, oregano and broth. Stir. Add chili powder depending on your taste preference.

* Step 4

Bring this mixture to a boil while stirring to combine all the flavors.

* Step 5

Once it boils, put a lid on it and turn down the heat to simmer.

* Step 6

Let it simmer 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. Serves 8.