February 22, 2011

Chipotle Vegetable Chili

Posted in Diet, Healthy Eating, Healthy Recipe, Nutrition, Recipe at 3:18 PM by lanaholt

Brought to you by FitnessMagazine.com

Makes: 4 servings
Prep time: 20 minutes
Cook time: 45 minutes
Nutrition facts per serving: 369 calories, 14g protein, 68g carbohydrate, 9g fat (0.8g saturated), 19g fiber

2  tablespoons  vegetable oil
1    large yellow onion, diced
2    medium garlic cloves, 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

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


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