Diabetic-Friendly Veggie Chili Recipe

About this recipe

A hearty and flavorful diabetic-friendly veggie chili, perfect for a satisfying dinner. Packed with wholesome ingredients and a touch of spice, this dish is both nutritious and delicious.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Filippo Berio Garlic Flavoured Olive Oil
• 1kg 1kg Green Pepper
• 830G Turkish Tomato Paste, 830G
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 400 G Natco Red Kidney Beans 400 G
• 50G Picard Chopped Flat Parsley
• - Forest Whole Foods Organic White Quinoa
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 500 G Organic Cocoa Powder Bwfo
• - Chilli Powder Rajah
• - Mccormick Cumin Powder
• - Schwartz Garlic Salt

Instructions

1. 1. Heat 1/4 cup olive oil in a 2-quart pot over medium heat. Add 1 diced cooking onion and sauté for 3-4 minutes until softened.
2. 2. Add 1/2 cup diced carrots and 1/4 cup diced green pepper to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
3. 3. Stir in 2 tablespoons tomato paste, 1 tablespoon cocoa powder, 2 tablespoons chili powder, 1/4 teaspoon cumin, and 2 teaspoons garlic salt. Cook for 1-2 minutes to toast the spices.
4. 4. Add 1 cup diced tomatoes and 1 cup cooked red kidney beans to the pot. Pour in enough water to cover the ingredients by 1 inch. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
5. 5. While the chili simmers, prepare 1/4 cup cooked quinoa according to package instructions. Set aside.
6. 6. Stir in 2 tablespoons chopped parsley into the chili and adjust seasoning if needed. Serve the chili hot over the cooked quinoa.