Recipe Recommended by GRP Runner Andrew Tario

This is easy meal-prep recipe. It requires only one pot, can be cooked start-to-finish in less than an hour, and makes for delicious leftovers. Packed full of healthy vegetables and plant protein, this hearty chili recipe makes 4-6 very generous servings.

Ingredients:

• Oil of choice, approx. 1 T

• 1 yellow onion, diced

• 2-3 cloves garlic, finely chopped

• 2-3 stalks of celery, chopped

• 1 bell pepper, chopped

• 2-3 medium-sized carrots, chopped

• 1 jalapeño pepper, chopped

• 1 head of kale (approx. 3 c), rinsed, de-stemmed, and chopped

• ½ c frozen corn

• 1 can black beans, drained and rinsed

• 1 can pinto beans, drained and rinsed

• 1 large (28oz) can of diced tomatoes

• 1 package of veggie chorizo (optional)

 Spices (all measurements approximate, season to taste):

• 2-3 t cumin

• 1-2 t garlic powder

• 2 t smoked paprika

• 1 t chipotle powder

• 1 T brown sugar (or maple syrup)

• 2 T nutritional yeast

Toppings (optional):

• Chopped cilantro

• Crushed tortilla chips

• Hot sauce of choice

• Squeeze of fresh lime juice

Directions:

• In a large pot, add oil and sauté the onion, celery, bell pepper, carrots, and jalapeño pepper over low-medium heat for 8-10 minutes.

• Add garlic and veggie chorizo (if using) and continue to sauté for approximately 5 more minutes.

• Once the vegetables are soft, add spices directly to the pot, let cook for 30s-1min, then add diced tomatoes and black and pinto beans. Depending on consistency, you may need to add another 1/3 cup of water using the can of diced tomatoes to get any remaining tomatoes.

• Once the chili has reached a low boil, reduce heat to low and add chopped kale and frozen corn, stirring to combine.

• Once kale has wilted, remove pot from heat and let sit, uncovered, for 5-10 minutes before eating.

• Ladle chili into a bowl and top with desired toppings. Enjoy!