Beans are an ideal source of Clean-Eating protein and even those who aren’t vegetarian love this “meaty” meatless chili recipe. It is still a satisfying version of chili without losing out on hearty flavor. Use leftovers in a wrap for lunch the next day.

Vegetarian Chili

Ingredients

2 Tbsp / 30 ml cumin seeds, toasted*
2 Tbsp / 30 ml extra virgin olive oil
1 medium yellow onion, peeled and chopped
1 large red bell pepper, chopped
1 large carrot, peeled and grated
1 head roasted garlic (see page 129 for Roasted Garlic)
3 Tbsp / 45 ml chili powder
¼ tsp / 1.25 ml red pepper flakes
Sea salt and fresh ground black pepper
1 cup / 240 ml canned white kidney beans, rinsed and drained
1 cup / 240 ml canned great Northern beans, rinsed and drained
1 cup / 240 ml canned red kidney beans, rinsed and drained
1 cup / 240 ml canned black beans, rinsed and drained
1 cup / 240 ml canned corn kernels, rinsed and drained
2½ cups / 600 ml water or low-sodium vegetable stock (gluten free if necessary)
2 tsp / 10 ml crumbled, dried oregano
2 tsp / 10 ml crumbled, dried basil
4 squares dark (75% or more cocoa) organic chocolate
28 oz / 784 g canned tomatoes
Juice of one fresh lime
Juice of one fresh lemon

Preparation

1. In a Dutch oven, warm olive oil over medium heat. Add onion, pepper and grated carrot and sauté until onion becomes soft and translucent. Stir in chili powder, toasted cumin seeds, red pepper flakes, sea salt and black pepper. Cover and cook over low heat for 10 minutes, stirring occasionally.

2. Add all remaining ingredients. Blend well. Cover and let simmer for 20 minutes. Remove from heat and serve immediately. This recipe can be served over brown rice for a hearty variation. Leftovers are perfect in a wrap.

*TIP: To toast cumin seeds: place seeds in a skillet and warm over medium heat until you begin to smell the spices. Shake the pan vigorously so the seeds don’t stick and burn. Remove from heat and set aside.

*Recipe and image courtesy of Tosca Reno and The Eat-Clean Diet.*

About Tosca Reno and The Eat-Clean Diet

Since transforming her body, health and life at age 40, New York Times best-selling author Tosca Reno has become an inspiration to millions through her motivational columns and her series of Eat-Clean Diet books. The star of her own show called Tosca: Flexing at 49 which was featured on Oprah’s OWN network, has appeared on Good Morning America, CBS Early Show, The Doctors, Fox & Friends, EXTRA TV and numerous other TV and Radio Shows nationwide. She has also graced covers and been featured in many magazines. Today at 52 years old, Tosca is a mother of four and has never looked or felt better. She has dedicated her life to following the Eat-Clean Diet lifestyle and helping others do the same.