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

Coach Mariza Snyder

Dr. Mariza Snyder loves this veggie chili recipe because it’s healthy comfort food! 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

1 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

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.

Posted in: Recipes