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Happy, Healthy Kitchen – Veggie Chili


Happy, Healthy Kitchen – Veggie Chili


Who doesn’t love a quick, easy to make and hearty dinner? Chili is one of my favorite go-to comfort foods. I created this vegetable chili because I wanted to load up on as many veggies as I could. Vegetables are not only filling, low in calories but good for you. I hope you enjoy this yummy, veggie packed chili as much as my family did. Feel free to add in some ground beef or turkey as well.

Veggie Chili

1 T. olive oil
1 large onion, diced
2 shallots, finely diced
6 – 8 cloves of garlic, minced
3 carrots, diced very small
1 zucchini, diced very small
2 red or green peppers, diced very small
1 container cremini mushrooms, diced very small
1 can fire roasted tomatoes
1/2 bag frozen corn
1 can of each, black bean, pinto bean, and kidney bean (pour off liquid on top)
1- 4 oz. can of green chili’s
1 T. onion powder
1 T. garlic powder
1 1/2 tsp. cumin
1 1/2 tsp. paprika
2 T. chili powder
1 T. chili lime seasoning
1/2 tsp. apple cider vinegar

Directions: Sauté onion, shallots and garlic in olive oil until translucent. Add in all remaining ingredients and stir. Cook in Instant Pot for 15 minutes. Or cook on the stovetop for an hour or until all veggies are soft. Serve hot with sour cream, chopped green onions and/or tortilla chips. Enjoy!


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