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The Perfect Heart-Healthy Vegetarian Chili for Super Bowl Sunday

This incredibly easy and wonderfully heart-healthy vegetarian chili is absolutely perfect for Super Bowl Sunday. It’s a classic chili recipe only without the beef, beef stock, and can be customized to suit you and your game day party’s specific tastes. Add sliced avocado, or skip the sour cream or the cheese if you want to make this chili vegan. It’s still every bit as comforting and satisfying as the meat-centric chili you’ve come to know and love. This chili contains three different types of beans and abounds with delectable spices, while the jalepeno pepper adds a fair amount of heat to the dish. Serve this delicious dish with a slice of homemade cornbread or a sourdough baby boule (or two). Also, all of these ingredients can be found at your local Trader Joe’s at affordable prices. It’s a true crowd pleaser!

What’s great about this chili is you can also make it ahead. Days aheads. The chili will last three to four days in an airtight container in the fridge. Be sure to let it cool completely before storing, and leave off those toppings, of course, to keep things fresh. Reheat in a pan over medium heat, stirring occasionally until warmed through.

Who will you be rooting for this Sunday? The Los Angeles Rams or the Cincinnati Bengals?

Calories per serving: 290
Yields: 6-8 servings
Prep Time: 10-15 minutes
Total Time: 1 hour or so.

INGREDIENTS
1 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
1 red bell pepper, chopped
2 carrots, peeled and finely chopped
3 cloves garlic, minced
1 jalapeño, finely chopped
1 tbsp. tomato paste
1 (15.5-oz.) can pinto beans, drained and rinsed
1 (15.5-oz.) can black beans, drained and rinsed
1 (15.5-oz.) can kidney beans, drained and rinsed
1 (28-oz.) can fire roasted tomatoes
3 c. low-sodium vegetable broth
2 tbsp. chili powder
1 tbsp. ground cumin
2 tsp. dried oregano
Kosher salt
Freshly ground black pepper
Shredded cheddar, for serving
Sour cream, for serving
Cilantro, for serving
Avocado, for serving

DIRECTIONS

  • In a large pot over medium heat, heat olive oil. Add onion, bell pepper, and carrots. Sauté until soft, about 5 minutes. Add garlic and jalapeño and cook until fragrant, 1 minute.
  • Add tomato paste and stir to coat vegetables. Add tomatoes, beans, broth, and seasonings. Season with salt and pepper to taste.
  • Bring to a boil then reduce heat and let simmer, 30 minutes.
  • Serve with cheese, sour cream, cilantro, and avocado.

Enjoy!

Nutrition (per serving): 290 calories, 14 g protein, 41 g carbohydrates, 9 g fiber, 7 g sugar, 9 g fat, 3 g saturated fat, 984 mg sodium.

Jacqueline Tager | CalBre#: 1476997
jacqueline.tager@sothebyshomes.com | (323) 697-3040
Sotheby’s International Realty – Los Feliz Brokerage
1801 N Hillhurst Avenue Los Angeles, CA 90027

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