Oh wow, raise your hand if you need some vegetables in your life? I’m talking vegetables not smothered in cheese, cream, breadcrumbs, marshmallows or whatever else we do to murder healthy things/make them delicious on Thanksgiving. I feel like this is a good time to post this recipe because people are over their juice cleanses and whatever other self-destructive dieting tactics they’ve been indulging in the last few days.
Also, also – I may be a dietitian, but I totally get it, vegetables can sometimes be really tough to squeeze in every day. I know, they’re not always my favorite either. So I like to find sneaky ways to get lots in at once and this for sure qualifies as that.
Eating vegetables is hard.
This recipe actually wasn’t meant to be a “recipe”, but my roommate LOVES vegetable soups and is always requesting them and I needed to clear some stuff out of the fridge. Plus, we needed some health in our lives this week. So I literally just started dumping veggies into a pot and what came about what an incredibly flavorful, delish spicy vegetable chili. OK, it’s not THAT spicy and honestly if I can eat it means it’s safe for 90% of the population, but it does have a little kick to it which I love. You could totally replace the pablano with a green bell pepper, though, and skip the jalepeno if you are anti-spicy anything.
By the way, it’s a big deal that I am raving about a vegetable chili. You have no idea how much I wanted to put some ground beef up in here.
This vegetable chili has 16g of fiber/serving.