Dallas and Coppell Boot Camp Healthy Recipe of the Month -

Dallas and Coppell Boot Camp Healthy Recipe of the Month


Jan 27

Health Recipe of the Month comes from Boot Camp Participant Elizabeth Cawthon
Make sure you email us a healthy recipe you like so we can pass on to our personal training and boot camp clients.

Chipotle Veggie Chili

1Tablespoon olive oil
1 medium sized yellow onion, chopped
1 medium sized red bell pepper, seeded and chopped
1 large garlic clove, minced, or more to taste
1 Tablespoon ground ancho chile
          -this is a dark red powder
          -available at Sprouts, Whole Foods, or in Mexican markets
          -this is NOT the same as chili powder, though that is O.K.
1 or 2 medium sized sweet potatoes, peeled and cut into ½ inch chunks
One 14.5 oz. can crushed tomatoes
1 ½ cups water
salt to taste
1 Tablespoon canned chipotle chiles in adobo sauce, or to taste
          -available in the Mexican sections of supermarkets

          -these are VERY spicy—test chili for taste before adding more

          -you probably don’t want to taste them right out of the can!  

          -store remainder of chiles and sauce in a jar in the fridge

3 cups kidney beans, cooked

          -use 3 regular sized cans kidney beans, drained,
or, for best texture,
          -use 1 package dried kidney beans, soaked all day and drained,then cooked in the slow cooker overnight.

1. Heat the oil in a large skilled over medium heat. 
2. Add the onion and bell pepper.
3. Cover and cook until softened, about 5 minutes,
adding the garlic and watching to see it doesn’t burn.
4. Stir in the ancho powder and cook for about 30 seconds. 
5. Add the sweet potatoes and stir to coat with the spices.
Transfer the mixture to a 4-6 quart slow cooker.
7. Add the tomatoes, beans and water; 
Season with salt, cover, and cook on low for 6 to 8 hours.
If you have time, refrigerate overnight and re-heat to meld the flavors.

About 30 minutes before serving stir the chipotle/adobo into the chili. 
Taste and adjust for seasoning.

Lillie, Allie, and Elisabeth Cawthon
adapted from Fresh from the Vegetarian Slow Cooker cookbook

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