Since I posted an Instagram of my healthy homemade chili last night, I've had a ton of people ask for the recipe. So I figured this would be the perfect opportunity for my first ever recipe post! Chili is probably my favorite meal to make because it CAN be incredibly healthy, it's incredibly simple, there are thousands of ways to improvise and make it your own, EVERYONE loves chili, AND it it's almost even better as leftovers. Here is a vegetarian and gluten free version I've been making for years that is surprisingly hearty. You can improvise as much or as little as you like.
1/2 large onion diced
1 green pepper diced
2/3 cup chopped mushrooms
2 whole ears of fresh sweet corn (cut off the cob)
1 small can of chopped green chiles
1 can organic crushed tomatoes
1 can organic diced tomatoes
1 can organic Cannellini (great white Northern) beans (in liquid)
1 can organic black beans (in liquid)
1 tsp Kosher salt
1/2 tsp garlic powder
1 tbsp Hot Mexican Chili Powder
1 tbsp ground cumin
1/2 tsp fresh ground black pepper
1 tbsp fat free Greek Yogurt per serving
Mexican shredded cheese (for garnish)
Cilantro (for garnish)
1 lime wedge per serving for garnish
Your favorite hot sauce
Over high heat sautee onion and green pepper in 2 tbsps canola oil for 2 minutes then add mushrooms. Reduce heat to medium/high and sautee all veggies until softened. Reduce to medium heat and add the canned crushed tomatoes followed by diced tomatoes then beans then chiles stirring throughout. Add the fresh cut corn. Reduce to low heat and add all the spices and salt and pepper. You may want to add more or less to taste. Cook over low heat for at least 30 minutes.
Ladle chili into 6 bowls and garnish with a dollop of greek yogurt, shredded cheese, chopped cilantro, a lime wedge, avocado slices/chunks, and hot sauce to taste.