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!  

Huge XOXOs
j

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