4×4 Veggie Chili Recipe
Unfortunately I can’t claim I love vegetables, except artichokes. So I’m always looking for ways to dress them up a bit. The best part about this chili (besides its name…thank you very much!) is that it’s a great way to eat a load of veggies without eating a big boring pile of broccoli. This chili is simple, although God forbid, it does require some chopping time, but next to celery zucchini is the easiest veggie to chop.
4×4 Veggie Chili with Chicken or Beans
1 tbs olive oil
4 Green Onions – thinly sliced
4 Zucchini - chopped
4 Yellow Squash – chopped
4 Large Tomatoes – chopped
2 Garlic Cloves – minced
8 oz of canned tomato sauce
1-2 tbs chili powder depending on your taste (I use one hoping that my kids will eat it but they don’t even like PBJ.)
1 tsp of cumim
1/8 tsp cinnamon
1 tsp sea salt
2 cups of white beans or 4 chicken breasts (chopped) depending on your dietary needs or tastes.*
1 diced avocado – optional but HIGHLY recommended
Warm the olive oil over medium heat in a large deep saute pan. (I’m sure there is a proper name for these sorts of pans Ijust don’t know it) Add the onions, zucchini, squash, and garlic. Cook for about 3-4 minutes until squash starts to soften. Then add the rest of the ingredients and bring to a boil. Reduce heat and simmer for about 20 minutes or if you are using chicken until the chicken is cooked through. Top with fresh avocado.
Makes 4 large servings. Made with chicken approximately 239 calories, 31 g protein, 16g carb, 5 g fat (1/4 of an avocado adds about 35 calories and 3 g fat.)
Made with white beans 239 cal, 12 g protein, 40 g carbs, 4 g fat .
*I am using chicken right now to up my daily protein intake. I’ve made this with beans too and it tastes really good. I was eating too fast and forgot to take a picture. I’ll add one next time I cook it up.
I hope you are all having a lovely Wednesday!