Healthy Vegetarian Chili
Chili is a staple in our house year round, but come Fall, chili sznnnn is in full swing. This recipe makes for a great Sunday night meal, or (my personal favorite) weekday meal prep. It serves quite a lot, so if you're eating for one, you may want to consider halving the recipe (or cooking the full recipe and freezing what you don't need).
This vegetarian chili serves great over spaghetti, rice or a baked potato. Top with your favorites (some of ours include crushed tortilla chips, shredded Mexican cheese, sour cream and avocado). The best part? This vegetarian recipe can be easily tweaked to include your favorite ground meat! Simply add in your meat after your garlic and olive oil and before your vegetables.
If you try out this recipe, be sure to tag me on Instagram @daniellegervino so I can see your version!
Favorite cooking tools/gadgets for this recipe:
- 7-blade vegetable chopper/mandolin (most-used kitchen tool that cuts down prep time)
- Magic soap (eliminates garlic smell on hands in seconds, also great for fish)
- Le Creuset dutch oven (an investment piece but lasts forever, also oven safe!)
