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Root Vegetable Chili

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Root Vegetable Chili

with red kidney beans, corn, yogurt and green onion

Informations supplémentaires
30 min. | 416 kcal | easy | Healthy, Vegetarian |
1. Setup Cut the parsnip into small cubes. Peel and cut the rutabaga into medium sized cubes. Cut the tomato into small cubes. Chop the onion. Thinly slice the green onion. Drain and rinse the beans and corn.
2. Make the chili Heat a generous drizzle of oil in a large pot over medium high heat. Cook the onion, parsnip, rutabaga and spices 3-4 minutes. Add salt and pepper. Add the beans, corn, half the tomato, the broth cube and 2 2P | 3 3P cups of water. Bring to a boil. Reduce the heat to medium and simmer 12-15 minutes until everything slightly thickens. Adjust the salt and pepper to taste. If you want a thicker chili, continue cooking for 6-10 minutes or until the chili is more consistent.
3. Plate your dish Serve the chili in a bowl and garnish with the yogurt, remaining tomato, green onion and lime juice to taste. Bon appétit!
0.5 unit Red Kidney Beans
2 unit Parsnip(s)
1 unit Rutabaga
1 unit Tomato(es)
1 unit Vegetable Broth Cube(s)
199 ml Corn Kernels
1 unit Greek Yogourt 2%
0.5 unit Lemon
2 unit Green Onion(s)
0.5 unit Yellow Onion(s)
15 ml Tex-Mex Mix
What you need pot, strainer
416 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 83g
28%
fat 3g
5%
cholesterol 2mg
1%
fiber 21g
84%
protein 20g
saturated 1g
5%
sodium 337mg
14%
sugar 22g
trans 0g