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Chipotle Vegetable Chili

Chipotle Vegetable Chili

Nutrition Facts
  • cal. (kcal) 369
Chipotle Vegetable Chili
  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 45 mins
  • Carb Grams Per Serving: 68

Ingredients

  • 2 tablespoons vegetable oil
  • 1 large yellow onion, diced
  • 2 medium cloves garlic, finely chopped
  • 1/2 pound parsnips, peeled and cut into 1/2-inch pieces
  • 1 large sweet potato, cut into 1/2-inch pieces
  • 3 cups peeled, seeded butternut squash, cut into 1/2-inch pieces
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon cinnamon
  • 1 26 - ounce can diced tomatoes with juice
  • 2 chipotle peppers in adobo, diced, plus 1 tablespoon adobo sauce
  • 2 cups low-sodium vegetable stock
  • 2 cups chopped kale
  • 1 15 - ounce can black beans, rinsed and drained
  • Salt, to taste
  • Freshly ground black pepper, to taste

Directions

  1. In a medium stock pot, heat the oil over medium-high heat. Add the onion and garlic and cook 3 minutes. Add the parsnips, sweet potato and squash; cook, stirring occasionally, 5 minutes. Stir in the chili powder, cumin, cocoa powder and cinnamon; cook 1 minute.
  2. Add the tomatoes, chipotle peppers and adobo sauce, and vegetable stock. Partially cover and simmer 20 minutes. Mix in the kale and stir until wilted. Add the black beans; stir to combine. Season with salt and black pepper to taste; serve.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 369 cal., 9 g total fat (1 g sat. fat), 68 g carb. (19 g fiber), 14 g pro.

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