Super-Simple Weeknight Veggie Chili

Finding wholesome meals to feed to our families on a busy weeknight can be a total pain in the butt.  You walk in the door and the toddler is screaming for crackers, the bigger kid is begging for TV and you need to put something on the table for these maniacs, errr angels, to eat ASAP.  And more challenging than that, hopefully it’s healthy-ish. Not to worry, I’ve got you covered.  This Vegetarian Chili is delicious and satisfying and covers all of the bases: fibre, fat, protein – check.  Satisfaction factor: unreal. Give it a try and let me know how it goes XO J

 
 
3 Small Cooking Onions – chopped
2 Large Red Peppers – chopped
1 Zucchini -chopped
4 Roma Tomatoes – chopped
2 Cans Low Sodium Mixed Beans, drained + rinsed
½ a Small Can of Tomato Paste
 

Secret Sauce!  This spice mix from Joy the Baker is the most important ingredient. I make a huge batch ahead of time, and keep a jar of it in my spice cabinet. I used to use those  store bought packages of tex-mex seasoning until I read the label, and couldn’t pronounce half of the ingredients, no thanks!  This one does contains salt, but I can pronounce every ingredient. To me that’s a win.

 

Method: Heat unflavoured coconut oil (or whatever oil you prefer) in a large deep frying pan. Sauté onions until golden.  Add peppers and zucchini and sauté until soft.  Add in mixed beans and chopped tomato and tomato paste and simmer.  Add in spice mix to taste.  You likely need to add a little bit of water too and simmer with the lid on for a few minutes.  Sometimes I stir in a little bit of chili powder at the end.

I like to serve this on a bed of quinoa with a bunch of toppings DIY style: salsa, chopped avocado, shredded aged cheddar, green onions.

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