by Lisa Podlecki, RD,
Diploma Sport Nutrition IOC
When the cold weather looms, our bodies typically crave something warm—especially after a run outside! I often turn to this chili recipe when I am busy and in search of a quick, delicious meal. The best thing about chili is that you can add any ingredients you want!
1 tbsp. canola oil
½ white medium onion, diced
2 cloves garlic, crushed
2 large carrots, diced
14 oz. can crushed tomatoes
2 cups tomato sauce*
1 medium-sized zucchini, sliced
1 small package of cremini mushrooms
15 oz. black beans**
15 oz. red kidney beans**
Dash cayenne pepper
Salt and pepper, to taste
Add canola oil to a large pot over medium heat. Once warm, add onions, garlic and carrots. When onions are translucent, add in crushed tomatoes, tomato sauce, zucchini, mushrooms, black beans, red kidney beans and spices. Mix all ingredients together. Cook for approximately 10 minutes or until carrots are relatively soft. Serve by itself or on top of brown rice or quinoa.
* I used 100% tomato sauce in my recipe but you can use other variations. Just note that the taste may change a bit.
** Choose beans that are ready to use (i.e. canned or pre-cooked dried beans).
Lisa Podlecki is a Registered Dietitian and Sports Nutritionist in Edmonton. Lisa loves helping individuals meet their nutrition goals in a healthy and sustainable way and regularly speaks at the Running Room training programs. For more information, visit her website at www.oaktreenutrition.com. (Bio photo: Kaihla Tonai Photography)