Food & Drink

Bean and Potato Chili

Bean and Potato Chili
Bean and Potato ChiliJim White RDN, ACSM EX-

Vegetarian chili options can fill you up sans the meat if you load it up with beans and potatoes.

 

 

“I eat a lot of beef, chicken and pork but sometimes I like to try new vegetarian options,” says Jim White R.D.N., owner of Jim White Fitness and Nutrition Studios. “After a tough workout I like to make this vegetarian chili. It’s a satisfying post-workout meal that’s packed with beans, which provide protein to increase muscle growth, and potatoes, which provide carbohydrates to help replenish energy stores.”

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Recipe by Jim White RDN, ACSM EX-P, Owner on Jim White Fitness and Nutrition Studios.

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Nutritional information (per serving)

  • 252 calories
  • 10 grams protein
  • 6 grams fat
  • 42 grams carbs

Makes 6 servings

Prep time

20 minutes min.

Cook time

30 minutes min.

Ingredients

  • 1 cup sweet onion, chopped
  • 1 jalapeno pepper, seeded if desired and chopped
  • 2 garlic cloves, chopped
  • 2 Tablespoons avocado oil
  • 4 cups vegetable broth
  • 1 15 oz. can diced tomatoes, with juice
  • 1 ½ lbs. small red potatoes, quartered
  • 1 15 oz. can black beans, rinsed and drained
  • 1 teaspoon dried oregano
  • 1 Tablespoon Cumin
  • Sea salt and pepper to taste
  • 3 green onions, chopped
  • ½ cup low-fat cheddar cheese

How to make it

In a large sauce pan, heat oil over medium-high heat. Add onion and jalapeno pepper and sauté until softened, about 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add vegetable broth, tomatoes, potatoes, black beans, salt and pepper increasing heat to high and bring to a boil. Reduce heat to medium-low and cover, simmering for about 20 minutes, or until potatoes are tender.
Cool slightly and transfer 1/3 mixture to a blender and carefully blend until smooth. Repeat with the remaining soup, 1/3 at a time or use an immersion blender instead.
If soup is too thick, add water or broth a little at a time. If soup is too thin, return to medium heat and simmer, stirring often until desired consistency being careful not to burn.
Top each bowl of soup with 1 1/2 Tablespoons low-fat cheddar cheese, and serve with green onion garnish
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