Recipe of the Week: Chunky Vegetable Chili

Each week we be bring you new recipes for delicious, nutritious meals, which will help you maintain a healthy lifestyle. This week's recipe:

Chunky Vegetable Chili
Makes 6 servings

Prep time: 20 minutes
Cook time: 7 to 8 hours (on low)


Ingredients

• 2 Tbsp olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 large green bell pepper, cored, seeded, and chopped
• 1 large red bell pepper, cored, seeded, and chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 Tbsp ground chili powder
• 2 tsp ground cumin
• 1 tsp paprika
• 2 tsp dried oregano
• 1 tsp salt
• 1 can (15.5 ounces) black beans, drained and rinsed under cold water
• 1 can (15.5 ounces) red kidney beans, drained and rinsed under cold water
• 1 can (15.5 ounces) chickpeas, drained and rinsed under cold water
• 1 can (14.5 ounces) diced tomatoes
• 2 cups spicy tomato juice or Bloody Mary mix
• 1 bunch cilantro (flat-leaf parsley), leaves only, chopped

Directions

1. Spray a 6-quart slow cooker with olive oil cooking spray.
2. Heat the olive oil in a large non-stick skillet over medium heat.
3. Add the onion, garlic, and peppers and cook until soft, 7-8 minutes.
4. Add the carrots, celery, chili powder, cumin, paprika, oregano and salt and cook for 5 minutes.
5. Place the cooked vegetables in the slow cooker.
6. Add the black beans, kidney beans, chickpeas, tomatoes, and tomato juice. Stir to combine.
7. Cover and cook on low for 7-8 hours, or until the vegetables are tender.
8. Stir in the cilantro before serving.
9. If desired, garnish with the cheddar cheese.

Nutrition Information (per serving)

• Calories: 276
• Fat: 6.4g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 1645mg
• Carbohydrate: 47g
• Fiber: 15g
• Protein: 13g