Perfect Reboot-Friendly Chili

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

In our household we love chili! It’s a staple meal for the busy week because it’s easy to make a big batch, is incredibly versatile and simple to pack in loads of flavors and nutrients customized for everyone’s taste preferences.

Delicious and nutritious chili recipes are abundant on Reboot with Joe, but this is the first, true Reboot-Friendly chili, meaning it’s made from just vegetables. While beans and whole grains like quinoa are incredibly healthy and an excellent addition to your plant-based diet for protein, fiber and micronutrients like iron, during your Reboot you are committed to consuming just vegetables, fruits, herbs and spices. Perfect ingredients for the ultimate Reboot chili!

Personally, I like my chili more on the savory-side with traditional flavors. Mushrooms are an excellent substitute for meat in terms of texture, and potatoes work well as a replacement for beans. Mushrooms are rich in Vitamin D and immune supportive phytonutrients while potatoes contain fiber, potassium and other important nutrients. I used cauliflower “rice” to replace the brown rice or quinoa we typically add to make a heartier meal. It’s easy to make and a light way to keep that comfort-food texture chili offers.

Make your Reboot chili as spicy or mild as you like. I used 3 different hot peppers and left in the seeds to keep it on the spicier side, but the touch of local honey and lots of lime help to balance this out so you’re not frantically reaching for that water glass!

Creating a seasonal chili works well too. I got most of my ingredients from our garden and local farmer’s market. Other summer veggies like zucchini would work great in this recipe as well. In the fall, feel free to use a sweet potato, carrot or cubes of butternut squash for a slightly sweeter flavor.

Looking for great chili recipes when you’re finished with your Reboot? Try these:

Three Bean Slow Cooker Vegan Chili

Spicy Bean and Quinoa Chili with Butternut Squash

Sweet Potato Chick Pea Chili with Quinoa

Colorful Carrot Red Lentil Chili

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  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 red onion, diced
  • 2 cups button or baby bella mushrooms, sliced
  • 1 jalapeno pepper, diced
  • 1 small cherry bomb pepper, diced
  • 1 small green cayenne pepper, diced
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced
  • 2 baby eggplants, chopped
  • 1/2 cup corn kernels (fresh or frozen)
  • 1 medium potato, diced
  • 2 medium tomatoes, diced
  • ½ head of cauliflower
  • 12 oz vegetable broth
  • 16 oz tomato sauce (try making your own Fresh & Easy Herb Tomato Sauce)
  • 4 oz salsa
  • 1 tsp honey
  • Juice of 1 1/2 limes
  • ¼ tsp cayenne pepper
  • 1 tsp chipotle or chili spice
  • 1 tsp cumin
  • Sea salt to taste (about 1/2 tsp)
  • Fresh ground black pepper to taste
  • Avocado, cilantro and scallions for garnish


For the chili

  1. In a large heavy-bottomed pot, heat olive oil on medium heat.
  2. Add onions, garlic and pinch of sea salt. Let cook about 8-10 minutes until soft.
  3. Add the hot peppers, bell peppers, mushrooms and eggplant. Cook for about 15 minutes, stirring several times.
  4. Add broth, tomato sauce and salsa to pot. Stir.
  5. Add chipotle spice, cumin, sea salt, black pepper and cayenne to pot and stir.
  6. Add the corn, potatoes and tomato. Add the honey and lime juice.
  7. Reduce heat and simmer for about an hour or until potatoes are soft and to your liking.
  8. Serve with cauliflower rice and garnish with chopped avocado, scallions and cilantro.

For the cauliflower rice

  1. Chop cauliflower roughly away from stem.
  2. Steam cauliflower for about 6-8 minutes until just soft, adding a pinch of sea salt to the water.
  3. Gently blend in food processor or blender briefly until in “rice” shape.



Potato – sweet potato, butternut squash

Mushrooms – zucchini

Peppers – carrots

Prep time: 20 minutes

Cook time: 60 minutes

Total time: 80 minutes

Servings: 4 to 6

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

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