There are so many ways to make chili – healthy versions or not so healthy. This one is the best of the best. It’s full of healthy veggies and beans, yet fully satisfying and warming.
The organic beans will provide great nutrition along with protein and fiber.
Two orange vegetable are featured: pumpkin and sweet potato. Both are low in calories yet high in fiber, beta carotene (which converts to vitamin A) and boasts a long list of other vitamins and minerals they provide.
We offer two ways to cook this delicious chili: A super easy version where you place all ingredients in a slow cooker, or the stove top version that takes a little more personal time, but it’s complete in about 30-40 minutes and ready to eat.
1 15 oz can of organic black beans, rinsed
1 15oz can of organic kidney beans, rinsed
1 medium yellow organic onion, chopped
1 medium organic carrot, sliced or cubed
1 organic pepper, orange or yellow, chopped
1 medium organic sweet potato, peeled and cubed
1 15 oz can of organic pumpkin
1 15oz can of organic tomatoes (optional: roasted variety if you enjoy that flavor)
4 cups organic vegetable broth
2 Tablespoon organic chili powder
2 teaspoons organic cumin
2 cloves of organic garlic, finely chopped
1 teaspoon Himalayan sea salt
2 teaspoons organic avocado oil (optional unless using stove top method)
Slow Cooker Method:
- Chop your veggies, then place all ingredients in the slow cooker.
- Cook on high for 5 hours or on low for 8 hours
Stove Top Method:
- Heat the oil in a soup pot over medium high heat.
- Add the onion and saute until translucent.
- Add the carrot, sweet potato and pepper, continuing to saute for another 3 minutes.
- Add the chili powder, cumin and garlic and stir until aromatic and combined, about 1 minute. If you need a splash of veggie broth to prevent burning that’s fine.
- Add the beans, tomatoes, veggie broth and stir to combine.
- Add salt to taste.
- Stir every few minutes and continue cooking on medium high heat until vegetables are cooked to your liking. About 30 minutes.