from Tosca Reno's Clean Eating Cookbook
1. In a small dry skillet, add chili, cumin, garlic, and sage. Toast over medium heat until spices become fragrant and just begin to smoke- about 5 minutes. Remove from heat and set aside.
2.Rinse cubed eggplant and zucchini and drain well. Place on a kitchen towel and pat dry.
3. Heat half of the olive oil in a large frying pan or skillet. Saute vegetables in batches, adding more olive oil as needed. Place vegetables in a Dutch oven or stockpot as each batch is cooked.
4.When all vegetables are cooked, add beer, toasted seasonings, fresh herbs, tomato paste and tomatoes to the pot. Stir.
5. Stir in sea salt, pepper, lemon juice, and molasses
6. Add beans and corn and simmer over low heat for 45 minutes. Skim any foam off the top of the chili.
Serve over brown rice with Super Simple Corn Muffins
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (367g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 273 | ||
Calories from Fat: 95 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 672.7mg | 23 % | |
Potassium 1246.6mg | 33 % | |
Total Carbohydrate 39.1g | 12 % | |
Dietary Fiber 10g | 40 % | |
Sugars, other 29.2g | ||
Protein 8.3g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 273
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