Chili can be so easy and tasty when you have all the right ingredients on hand. Five minutes at The Corner Store and you are ready for a Superbowl Sunday crowd!
Veggie Superbowl Chili Recipe
Prep time: 10 mins
Cooking time: 6 hours
- 4 cups chopped yellow onions (3 onions)
- 4-5 whole garlic cloves
- 2 red bell peppers, cored, seeded and diced
- 2 yellow bell peppers, cored, seeded and diced
- 1 large container (48-ounces) of vegetable broth
- 1 (28-ounces) can of diced plum tomatoes in puree liquid
- 1 cup of frozen or fresh corn
- 1 cup of black beans, cooked or canned, rinsed and drained
- 1 cup of kidney beans, cooked or canned, rinsed and drained
- 2 cups of zucchini and or yellow squash, chopped
- 3 tablespoons of Captain Spongefoot Trading Company Chipotle Sauce
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon dried red pepper flakes, or to taste
- 1/4 teaspoon cayenne pepper, or to taste
- 1 teaspoons kosher salt
- 1 teaspoon of freshly ground black pepper
Add ingredients in order into a slow cooker set on High or for 6 hours.
*If you don’t have a slow cooker, you can use a small amount of oil to sauté the fresh vegetables then add the liquids (vegetable broth and canned tomatos), then the canned beans and frozen corn and then the seasonings. Simmer on medium for an hour.
Once finished, find the garlic and mash with the backside of a spoon and stir to combine.
Top with crushed tortilla chips or a scoop of guacamole. Game on!
Shana Kurz is a nutritional expert, a Health Coach, MBA and Mom of 4 boys who is passionate about maximizing fertility, calming busy moms and saving the world by eating more veggies. She can usually be found in the kitchen, office or CrossFit. Please visit her at constructivehealth.com.