Monday Munchies: A Veggie Chili That Any Runner Will Love

Here’s a chili not only you vegetarians will love, but also you carnivores. Take a look at this quick, simple, and delicious recipe, for a one of a kind veggie  chili. – Tony
Gabby’s Vegetarian Chili

2 cans (28 oz) diced tomatoes
4 cups (roughly 2 cans) reduced sodium vegetable broth
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) white beans, rinsed and drained
1 can (15 oz) red kidney beans, rinsed and drained
1 cup chopped onion
1 green bell pepper
2 cloves of minced garlic (I use a tbsp of garlic powder)

1 tbsp (or whole) minced jalapeno, fresh or from a can
1 packet of chili seasoning (also works with a packet of taco or burrito seasoning, had to improvise a couple of times when I ran out of chili seasoning and it comes out great!)
2 tbsp of Mexican oregano
2 tbsp of ground cumin
4 to 5 dashes of hot sauce (optional)
half a pound of macaroni pasta (or 1/3 cup of couscous)
1/3 cup chopped cilantro
1/2 cup shredded Jack cheese (optional)
salt and pepper to taste
  1. In a slow cooker combine all ingredients except pasta.
  2. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours.
  3. 10 minutes before severing add the macaroni pasta. Cook pasta until desired texture.
  4. Just before serving top off with cheese and cilantro. Makes a lot!

Source: Runner Dude’s Blog

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