Protein-packed vegetarian chili

Dr. Joey Shulman's healthy recipe for a protein-packed veggie chili with chickpeas and kidney beans.



  1. In a large pot, sauté the onion and the garlic in the oil over medium heat until soft and translucent, about 5 minutes.
  2. Add the celery, peppers, carrots, and zucchini and sauté for another 5-7 minutes or so, until softened.
  3. Add the can of diced tomatoes (with the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high.
  4. Add the drained and rinsed beans, along with the chili powder, cumin, oregano, salt, cayenne, and hot sauce. Simmer the mixture until thickened, about 10-15 minutes and adjust seasonings to taste if necessary.

1 cup = 1 serving