Rainbow Chili
Servings
4Serving size
about 2 cupsThis recipe can easily be multiplied, keeps well in the refrigerator for 3-4 days, and freezes well.
Ingredients
| 1 tsp. Olive oil |
| 1 medium White onions (diced) |
| 1 large Carrots, raw (peeled and cut into small dice) |
| 1 medium Red bell peppers (diced) |
| 1 Tbsp. no salt added chili powder |
| 1/2 tsp., whole Ground cumin |
| 1 Tbsp Smoked paprika |
| 1 tsp., leaves Dried oregano |
| 1/2 tsp. Salt |
| 2 15-ounce can No salt added diced tomatoes |
| 2 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 2 cups No salt added vegetable stock |
| 1 medium Zucchini (diced) |
| 1 medium ear Corn, sweet, yellow, raw (shuck kernels from cob)(or 1 cup frozen corn, thawed) |
| 4 Tbsp. Reduced fat sour cream |
| 2 ounce Reduced fat cheddar cheese (shredded) |
Instructions
Add the onion and carrot and cook for about 5 to 7 minutes. Stir frequently.
Add the red bell pepper and cook for about 3 minutes. Stir frequently.
Add the chili powder, cumin, paprika, oregano, salt, tomatoes, white beans, and vegetable stock.
Stir and reduce the heat to medium low and simmer for 20 minutes.
Add the zucchini and corn.
Simmer for another 10 minutes. Stir occasionally.
Serve topped with the sour cream and cheddar cheese.
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Special Diet Information
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Lactose
This recipe contains cheese and those who are lactose intolerant may wish to leave out the cheese.
Recipe Notes
Chili is the perfect meal. It is super easy to make – chop, dice, slice, add to pot, stir, simmer. There is every reason to make a double or triple batch and this Rainbow Chili is a great one to make and have for leftovers. Full of great flavor, veggies, and legumes, all topped with a bit of cheese. The perfect translation of Mediterranean diet for your kitchen and tastes.