High-Fibre Vegetarian Chili
A hearty, veggie-packed chilli full of beans, lentils and fibre-rich ingredients. It’s a nourishing, balanced recipe that works well for blood sugar support and overall health. Make a big batch to see you through the week — this recipe serves about 8. It also freezes well for up to 3 months.
Serve with rice, quinoa or over baked sweet potatoes.
Ingredients 24
2 tbsp olive oil
1 onion, large, roughly chopped
2 carrots, large, roughly chopped
2 stalks celery, roughly chopped
2 bell peppers, roughly chopped
3 cloves garlic, minced
1 zucchini, medium, roughly chopped
2 cups cauliflower florets, chopped
1 cup dried brown lentils, rinsed
2 cups kidney beans, cooked or canned, drained and rinsed
2 cups black beans, cooked or canned, drained and rinsed
2 cans diced tomatoes
4 cups low-sodium vegetable broth
2 tsp ground cumin
2 tsp chili powder
1 tsp smoked paprika
1 tsp ground coriander
1 tsp turmeric
1⁄2 tsp cinnamon
1 tsp dried oregano
2 tsp sea salt, or to taste
1⁄2 tsp black pepper
1 lime juice
1⁄4 cup cilantro, chopped, fresh
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Method 8
Heat in a large pot over medium heat.
Add , , , , , , and . Sauté for 6–8 minutes, stirring occasionally, until vegetables begin to soften.
Add , , , and . Stir well to combine.
Sprinkle in , , , , , , , , and . Mix thoroughly.
Bring chili to a gentle boil, then reduce heat to low and simmer uncovered for 35–40 minutes, stirring occasionally.
Once chili is thickened, remove from heat.
Stir in and chopped .
Taste and adjust seasonings as needed before serving.
