Loaded with vegetables and beans, this satisfying chili recipe will truly hit the spot on a cold winter night.
Recipe from Family Circle
2 tablespoons olive oil
1 large onion, peeled and chopped
1 1/2 teaspoons ground cumin
1 teaspoon chipotle chile powder (or more if desired)
2 cans (28 ounces each) whole tomatoes in puree
1 medium cauliflower, cut into florets (about 4 cups)
2 medium sweet potatoes (about 1 pound), peeled and cut into 1/2-inch cubes
4 large carrots, peeled and cut into 1/4-inch coins
1 large green bell pepper, cored, seeded and cut into 1/2-inch dice
1/2 teaspoon salt
1 can (15 ounces) Mexican chili beans
Sliced scallions, for garnish
Cooked brown rice, optional
Heat olive oil in a large pot over medium-high heat. Add onion and cook for 5 minutes, stirring occasionally. Stir in cumin and chile powder; cook 1 minute. Stir in tomatoes, breaking up with a spoon.
Stir in cauliflower, sweet potatoes, carrots, green pepper and salt. Cover and bring to a boil. Reduce heat and simmer, covered, for 25 minutes. Stir occasionally. Add chili beans and simmer for 5 minutes or until vegetables are fork-tender.
Garnish with scallions and serve with brown rice, if desired.
Per Serving: cal. (kcal) 123, Fat, total (g) 3, carb. (g) 20, fiber (g) 5, pro. (g) 4, sodium (mg) 502, Percent Daily Values are based on a 2,000 calorie diet
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