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 recipe in particular is made with just vegetables.
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.
For the chili
For the cauliflower rice
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Servings: 4 to 6
Potato – sweet potato, butternut squash
Mushrooms – zucchini
Peppers – carrots