I have an extra special post for you guys today! Not only am I introducing you to my fabulous veggie chili recipe… I’m also introducing you to the queen of fabulous – Whipped’s resident dietitian, Ashley!
She’s been the secret machine behind my health topic posts (remember my Girl Power Bars, Probiotic Stir Fry, and White Bean Nicoise Salad recipe??), researching all things healthy and nutritious to help me put together some powerhouse recipes for you all!
I wanted to take today to let Ashley introduce herself so you can learn a little bit more about her. She is one of my absolute favorite people on the planet and I am so excited for you to get to know her even better!
My name is Ashley, and I couldn’t be more excited about teaming up with Kristina as her go-to gal for the latest and greatest in nutrition.
I’ve been a Registered Dietitian for a little over a year now and feel so lucky to have a career that I am passionate about. I have always been a bit of a science nerd, but what drew me to the healthcare field and ultimately dietetics was witnessing my mom’s battle with breast cancer. It made me realize how much of an impact diet and lifestyle can have on overall well-being, and how much it can be compromised in those dealing with chronic conditions. I am currently pursuing a certification as an Oncology Dietitian in the hospital setting, but am also highly interested in nutrition as it relates to general wellness—enter my role on Whipped :).
I recently made the move from the northwest Chicago suburbs to the city and am having the time of life experiencing all that Chicago has to offer—and that certainly includes the cuisine! In my free time I enjoy being with my family, fueling my shopping addiction, all things Illini, going to museums, going out on the town with my friends, catching up on reality TV, and being outdoors (especially this time of year!).
I am really looking forward to learning more with you and cannot wait to be challenged by all of your questions. Please feel free to find me on Twitter (@AshleyMcGinnRD) or connect with me on LinkedIn (http://www.linkedin.com/pub/ashley-mcginn-rd-ldn/19/6a/83a).
Let’s have some fun!
In honor of Ashley’s spotlight post today I wanted to make her one of her favorite foods – Chili!
To bump up the nutrition profile and keep calories in check I decided to make a protein packed vegetarian chili full of zucchini, red peppers, tomatoes, and hearty beans. And seriously…this chili is good. Vegetarian chili is such a great healthy alternative to traditional beef chili. By using beans as the base and omitting the meat you slash fat and calories and pick up lots of healthy fiber and protein! Plus is just tastes good. I love my veggies. And covered in spicy chili powder and savory cumin everyone will love their veggies.
Enjoy guys! Love me so some Fall chili!
- 1 tablespoon extra virgin olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 medium zucchini, finely chopped
- 3 garlic cloves, peeled and finely minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 (28-ounce) can diced tomatoes
- 1 can (15-ounce) white beans, rinsed and drained
- 1 can (15-ounce) red kidney beans, rinsed and rained
- Heat oil in a large pot over medium-high heat. Add the onion, bell pepper, and zucchini, reduce to medium heat, and cook, stirring occasionally, until very soft, about 10 minutes.
- Stir in the garlic, chili powder, cumin, oregano, salt, and pepper, and cook 1 minute, until fragrant. Stir in diced tomatoes (with juices), reduce to low heat, cover, and cook, stirring occasionally, until thick, about 45 minutes.
- Add the beans and cook until the beans are warmed through, 5-8 minutes.
- Serve with sour cream.
Nutrition Information (per serving); Calories: 193, Fat: 2 grams
I also just linked up my recipe with Wellness Weekend, jump over there for a some other yummy vegan recipes!