Superfood Chili

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 🙂


 

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Superfood Chili
Vegetarian chili recipe
Votes: 1
Rating: 5
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Course Main Dish
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Main Dish
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
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.
Recipe Notes

I like my chili thick, but if you prefer a thinner, soupier version, simply add more vegetable broth until your desired consistency.


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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://mariamarlowe.com/2012/04/when-a-calorie-is-not-a-calorie/ and http://news.harvard.edu/gazette/story/2012/06/when-a-calorie-is-not-just-a-calorie/

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