Newsletter Sign-Up

Get Robyn's green smoothie
recipe free!


food for extraordinary health!

simple . affordable . delicious

GSG Coaches Share Healthy Cold-Weather Recipes, Part 5 of 5

Coach Mariza Snyder

Coach Mariza Snyder

Dr. Mariza Snyder, GreenSmoothieGirl coach over Northern California, loves this veggie chili recipe because it’s healthy comfort food!  If you want to work with her, have her teach a class for you, or be an apprentice coach with her, she’s at coachmariza@greensmoothiegirl.com. She’s the author of three best-selling books, and you can find the low-glycemic slow-cooker recipe book this recipe was adapted from here.

Slow Cooker Veggie Chili

Serves 8; Serving size 8 oz

2 cups chopped tomato

1 can garbanzos, drained and rinsed

1 can black beans, drained and rinsed

bean-veg-chili-ck-l1 can kidney beans, drained and rinsed

1 can white kidney beans, drained and rinsed

2 ½ cups chopped zucchini

1 red bell pepper, stem and seeds removed, chopped

3 cups organic low sodium vegetable broth

½ cup chopped red onion

1 package organic tofu, cubed (optional, if you like more protein)

1 tbsp. chili powder

¼  tsp. cumin powder

½ tsp. dried parsley

lo gi

Coach Mariza’s Slow Cooker cook book.

½ tsp. dried basil*

3 cloves garlic

2 tbsp extra virgin olive oil

1/8 tsp. ground black pepper

1/8 tsp sea salt

Combine all ingredients in your slow cooker and mix well. Cover and cook on high for 3 hours or on low for 6 hours, adding more broth if it becomes too dry.

*Feel Free to substitute dried herbs with Basil and Oregano essential oils. (Use a toothpick and dip into essential oil to add flavor, as one drop may be too much. Add after cooking is complete.)