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Healthy, Hearty, Vegetarian Chili Recipe

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1 Tbsp olive oil

1 large onion, diced

3 celery stalks, diced

3 carrots, diced

3-5 cloves garlic, minced

3 bell peppers, diced

2 poblano peppers, diced

2 italian peppers, diced

3 jalapeno peppers, seeded and minced

1 cup fresh or frozen corn

1 cup broccoli florets, cut into bite sized pieces

2 cans diced tomatoes

2 Tbsp chili powder

2 Tbsp garlic powder

2 tsp cumin

2 tsp paprika

1 tsp coriander

1 can navy beans, rinsed and drained

1 can garbanzo beans, rinsed and drained

1 package tofu, pressed to remove liquid


Heat a large pot over medium heat. Add the onion, celery and carrots, cook for 5 minutes. Add the garlic and all peppers, cook another 5 -7 minutes. Add the corn, broccoli, tomatoes, chili powder, garlic powder, cumin, paprika, coriander and beans, along with 1 cup of water. Bring to a simmer and cook 10 minutes or until vegetables are tender.

Meanwhile, heat a nonstick pan over medium heat. Crumble the tofu into the pan, and stir constantly for about 5 minutes. When lightly browned, add the tofu to the chili and simmer for about 5 more minutes.

Serve with sliced avocado and brown rice.

Freeze leftovers in pre-portioned containers for a quick lunch or dinner!

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