CARDIOLOGY, PRIMARY CARE AND NUTRITION

Plant Based Chili

As the weather continues to get colder, turn to this traditional recipe made nutrient dense! 

Ingredients

  • 2 cans kidney beans
  • 1 can pinto beans
  • 1 small can diced tomatoes with chilies
  • 1 can diced tomatoes
  • 1 can plain tomato sauce
  • 1 large green pepper
  • 1 poblano pepper
  • 1 box white mushrooms
  • 1 onion
  • 2 cups raw spinach
  • 3 gloves fresh garlic or 1 Tbsp ground
  • pepper to taste
  • 2 tsp smoked paprika
  • 1 tsp Cayenne pepper
  • 2 Tbsp Nutritional yeast

      Sauté veggies in a small amount of water. If using canned beans, always buy organic, low sodium and ALWAYS rinse. Then add beans, canned tomatoes, and additional seasonings to preferred taste. Can be paired with brown rice, polenta, added to more greens, put over a baked potato, or eaten alone.

One Comment
  1. Reply
    Doris

    I have made this chili now several times. It is our favorite.
    The smoked paprika adds a unique taste.
    It’s super tasty and healthy!

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