A meatless option with tons of texture, flavor, protein and fiber. Everything about this chili is satisfying.
2 teaspoons canola oil
1 cup chopped onion
1 clove finely chopped garlic
1 ½ tsp chili powder
½ tsp dried oregano
1(28oz) can diced tomatoes
1 (15oz)can black beans, rinsed and drained
1 red bell pepper, diced
1 teaspoon kosher salt
1 sweet potato, peeled and diced
¾ cup corn kernels
Suggested toppings: chopped scallion, plain Greek yogurt, shredded cheese
Set the pressure cooker to sauté function. Add oil and sauté onion and garlic until fragrant, about 2 minutes. Add chili powder and oregano, followed by canned tomatoes, black beans, pepper, sweet potato and salt. Cover and lock the lid in place and set to HIGH pressure for 15 minutes. Allow for natural pressure release which will take about 20 minutes. Remove the lid and stir in corn. Serve with desired toppings.
Nutrition Per Serving:
Calories 208; Total fat 4g; Sodium 566mg
Carbohydrates 38g; Dietary fiber 8g; Sugars 12g; Protein 9g
A simple mixture of flour and Greek yogurt popped in the air fryer creates this bagel hack recipe that everyone just loves.
The ideal recovery meal? Does it exist?! This recipe checks all the boxes!
My house is under (major) construction and every day something different is being turned off. Last night it was the gas – and just like
Farro is an ancient grain with a beautifully nutty flavor and chewy texture that cooks up in minutes in the Instant Pot. The flavors of the Mediterranean are known to promote heart health and weight loss.
SERVES 4 Ingredients: 3 large eggs ¾ cup lowfat (1%) milk 1 teaspoon pure vanilla extract 1 teaspoon ground cinnamon, plus more to taste 8
Sign up for my newsletter to receive the latest updates!
© 2023 Dana White Nutrition, Inc.
Site Design by Eclectic Electric | Powered By WP In the Cloud
