post-long run veggie chili

This chili is from The Runner’s Kitchen by Emma Coburn. I love it curled up on the couch in sweats after a long run and reheated for lunch throughout the week. Pair it with biscuits and you’re in heaven! It’s great for serving a large crowd with different dietary needs or reheated throughout the week as leftovers. There’s loads of protein and the blended white beans add an awesome level of creaminess.

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Makes: 12 servings Prep Time: 20 min Cook Time: 60 min

Dairy free, gluten free and vegan

Ingredients:

• 1 tbsp vegetable oil

• 1 red bell pepper, chopped

• 3 stalks celery, chopped

• 1 yellow onion, chopped

• 1 large carrot, chopped

• 1/2 acorn squash, peeled and chopped (I used the whole thing)

• 3 cloves garlic, minced

• 4 cups vegetable broth (option to sub in a bone broth for more protein)

• 2 tbsp ground cumin

• 1.5 tsp paprika

• 1 15 oz. can of white beans, such as Great Northern, drained and rinsed

• 1/2 cup water

• 2 15 oz. cans diced tomatoes, with juice

• 1 15oz. can chickpeas, drained and rinsed

• 1 tbsp salt

• 1 tbsp ground pepper

Optional toppings: shredded cheese, greek yogurt, scallions

Directions:

1. In a large, heavy bottomed pot or Dutch oven, heat the oil over medium-high heat. Add the bell pepper, celery, onion, carrot, squash, and garlic. Cook, covered, for 5 minutes. Add the vegetable broth (I like Kettle & Fire), cumin, and paprika, and cook, covered for 15 minutes or until the squash is soft.

2. In a blender, combine the white beans and water and blend until smooth. Add the mixture to the pot. Add the diced tomatoes, black beans, chickpeas, salt, and pepper. Cook over low heat for 45-60 minutes.

3. Serve hot with your favorite toppings. I love to use greek yogurt instead of sour cream because its thicker, creamier and higher in protein. Give it a try!