Vegetarian Chili  

1 Tbsp. olive oil
1 medium onion, chopped
2 whole carrots, diced
4 cloves garlic, minced
1 sweet red bell pepper,
chopped
1 green bell pepper, chopped
1 jalapeño pepper, fresh or
canned, finely chopped
2 Tbsp. chili powder
1 tsp. cumin
1 cup cooked kidney beans
1 cup cooked pinto beans
28-oz. can tomatoes, chopped
(reserve juice)
½ tsp. freshly ground pepper
2 Tbsp. parsley, finely chopped
In a large (non-aluminum) soup kettle, heat oil over low heat; add onion, carrot, garlic,
and peppers. Cover and cook until vegetables are very soft, about 10 minutes. Remove lid,
add chili powder and cumin and cook an additional 2-3 minutes, stirring occasionally.
Add beans, tomatoes, and their juice. Simmer 20 minutes. Add pepper. Top bowls of chili with
parsley. Freeze leftovers for later use.
Yours in good health,

Heather

Health Coach & AFAA Certified Personal Trainer

FitEffex@gmail.com

(508) 523-6143