This is a recipe that you can easily customize to fit your tastes and preferences. I'll show you what I used, but you can use any vegetables or beans that you like.
- Two peeled zucchini
- Half a red bell pepper
- One whole, peeled carrot
- About half of a sweet onion, maybe a little more
- A few cloves of fresh garlic (3-4)
I then drained and rinsed...
- A can of chickpeas, also known as garbanzo beans
- A can of black beans
- A can of tri-blend beans (kidney beans, black beans, & pinto beans)
- A cup of frozen corn
Rest of the ingredients...
- Two cans of V8 juice (I used low-sodium)
- Water, as needed
- Salt, to taste
- Pepper (1 teaspoon)
- Cumin (1 1/2 teaspoon, or to taste)
- Chili powder mix or regular chili powder (1 1/2 -2 teaspoons, or to taste)
The recipe is super easy to prepare!
- Just start by sauteing the onion and garlic until their softened on medium-low heat.
- Next, add a cup of frozen corn and let cook for a few minutes.
- Following that, add the rest of the vegetables and water as needed. Let the vegetables cook for a few minutes.
- Lastly add the beans, two cans of V8 juice, and spices. Add water if needed.
That's it! Just let the chili simmer on reduced heat for 20 - 30 minutes. Enjoy!
Prep Suggestions: You could easily meal prep this meal by chopping up the veggies the night before and placing them in a container in the fridge to just throw into a pot. You could also drain and rinse the beans, throw them in a container, put them in the fridge, and just throw them straight into the pot the next day.
Serving Suggestions: Bake some potatoes and load them up with the chili. Serve with a side salad and whole wheat bread. Be creative and have fun!
If you recreate this, post a photo and tag us so we can see!
Happy and healthy eating,
Copyright 2016-2017 by Dee Dee Wike and Joy Wike. All rights reserved. www.feelingveggiegood.com