Blog Post #5: Vegetarian Chili

I am so happy you're back, reading Green Plate Diaries! This week on the menu we have a nutritional-packed vegetarian chili. Out of all the dishes I have made on this blog so far, this is by far the one to try! The secret behind this chili's vibrant flavor lies in its antioxidant-rich ingredients. From the garlic and onion duo to the earthy spices, each element contributes not only to the taste but to the overall health benefits of this dish. Antioxidants are essential for combating stress, and inflammation, promoting a healthier, more resilient body. At the heart of this dish, the black and pinto beans are extremely rich in fiber. Fiber is the hero of digestive health, promoting regularity and contributing to a satisfying feeling of fullness. Along with this, the beans add a great source of plant protein and provide the body with essential amino acids. The vegetable medley brings a variety of minerals and vitamins like beta carotene & vitamin C. This meal took about an hour to prep and cook which is perfect for

Ingredients:

1 can black beans

1 can pinto beans

1 can diced tomatoes

3 medium carrots

1/2 bell pepper

1 cup of vegetable broth

1/2 onion

2 garlic cloves

Chili powder

Paprika

Oregano

Cumin

Salt

Olive oil