MM Veggie Chili
American

MM Veggie Chili

MM Veggie Chili is a version of my signature vegetarian chili. If you want to increase the heat, add more sambal. Add a half cup of cooked short-grain brown rice to put this in the "Reset Blue" category. You can also add a sprinkle of Cheddar cheese, a dollop of sour cream, or a slice of avocado.

By Chef Laura Bonicelli

black beanssambal

Prep Time

15 min

Cook Time

55 min

Total Time

1 hr 10 min

Servings

10 servings

Ingredients

  • canola cooking spray
  • 1 1/2 cupschopped yellow onions
  • 1 cupchopped red bell peppers
  • 2 serrano peppers (stemmed, seeded, and minced)
  • 1 1/2 tablespoonsgarlic (minced)
  • 1 1/2 poundsportabello mushroom caps (cleaned, scraped, and cubed)
  • 2 medium zucchini (cut into 1-inch cubes)
  • 2 cupscorn kernels (freshly cut of the cob or frozen)
  • 1 small yellow squash (cut into 1-inch cubes)
  • 2 tablespoonschili powder
  • 1 tablespoonground cumin
  • 1 1/2 teaspoonsKosher salt
  • 1/4 teaspooncayenne
  • 1/4 teaspoonPimenton del la Vera (hot paprika)
  • 4 large tomatoes (peeled and chopped)
  • 3 cupsfirmly cooked black beans
  • 1 15.5 oz cantomato sauce
  • 1 cupvegetable stock (preferably homemade)
  • 1 1/2 teaspoonsambal
  • cilantro leaves
  • chopped scallions

Instructions

  1. 1

    Spray the bottom of a heavy Dutch oven with cooking spray; heat over medium-high heat. Add the onions, both peppers, and garlic and cook for about 5 minutes until soft. Add the mushrooms and cook for 5 minutes. Add the zucchini, corn, and yellow squash. Cook, stirring, until soft and the vegetables give off their liquid and start to brown, about 10 minutes.

  2. 2

    Add the chili powder, cumin, salt, cayenne, and pimenton. Cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes, beans, tomato sauce, stock, and sambal. Bring to boil. Reduce heat and simmer, covered, over medium-low for about 30 minutes.

  3. 3

    Serve garnished with cilantro leaves and scallions.

Chef's Notes

NOTES : This chili is perfect for the "green" category of the 28-Day Reset. To make it "blue," serve over short-grain brown rice and garnish with cheddar, sour cream, or avocado.

Nutrition (per serving)

163

Calories

9g

Protein

32g

Carbs

2g

Fat

9g

Fiber

791mg

Sodium