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:
For the chili
For the cauliflower rice
Servings: 4 to 6
Potato – sweet potato, butternut squash
Mushrooms – zucchini
Peppers – carrots