‘Tis the season to be jolly – and on the move! Who else has been crazy busy?
Ever since I got home from my vacation a couple of weeks ago (more on that coming soon!), I feel like things have been go-go-go… though covering 4 cities in 3 countries was wonderfully on-the-go too. Between wrapping up end of the year work, holiday shopping and get togethers, and all of the usual busyness, I’ve been going a mile a minute. Oh, and throw a wildfire close to my house + being super jet-lagged and not feeling great for a week into the mix, and things have been a bit of a whirlwind.
Luckily I’ve adjusted to west coast time, just in time to be setting off on my next trip in just a couple days. The end of my year worked out to be travel heavy, but no complaints here. I’m looking forward to it!
Even with everything going on, I’ve made a commitment to myself to make sure that I’m nourishing my body right throughout the month of December. I want to go into the holidays feeling strong and healthy, which means my workouts have been getting scheduled into my calendar ahead of time and my diet is full of nutrient-rich goodness, among other healthy habits.
Since life has been extra busy, I’ve been focusing on eating healthy meals that are also easy to make. Healthy eating does not need to equate to time-intensive meal planning, and today I’m sharing an easy veggie chili recipe that I’ve eaten a few nights recently.
This chili features 3 different kinds of beans (hello fiber!), requires very minimal chopping, and is ready in 30 minutes flat. The recipe features Rojo’s Autentico delicious Organic Chipotle Salsa, but this chili would be great with any of their salsa flavors – including their Homestyle Fresh Cut, Fire Roasted, and Organic Hatch Chile salsa flavors. The salsa’s hint of fiery Morita Chipotle adds a kick of smoky flavor without being too spicy. If you’re a spice baby (which I kind of am myself!), you might want to leave out the diced green chiles that I added into the mix.
Rojo’s complete line of fresh, restaurant-quality salsas and dips feature fresh, quality ingredients – satisfying the need for both grab-and-go convenience and great taste… just what most of us need this time of year!
One serving of this chili – around 1 1/2 cups, depending on how thick you like your chili – packs in 18g of fiber, 29% Vitamin A, 41% Vitamin C, 12% calcium, and 21% of iron daily recommended values – in just 275 calories. That’s some serious bang for your buck I’d say!
I like to dip tortilla chips into my chili and top it with a dollop with sour cream, but it’s up to you if you’d like to dress it up or keep it simple & eat the chili on its own.
Rojo’s products are made in small batches using premium, fresh cut ingredients in order to deliver great homemade taste and freshness. Rojo’s can be found in the refrigerated section of major grocery retailers nationwide, so keep an eye out for their salsas & dips the next time you’re food shopping.
I don’t think there’s a meal more fitting during chilly, busy months than healthy chili!
Easy Three Bean Veggie Chili {vegan + gf}
Ingredients
- 15- oz container of Rojo's Organic Chipotle Salsa
- 2 cups vegetable broth
- 15- oz can of black beans
- 15- oz can kidney beans
- 15- oz can pinto beans
- 1/4 cup fresh cilantro
- 1 medium avocado
- 2 cups packed baby spinach
- 1/2 onion
- 4 oz can diced green chiles optional
- 1/2 TBSP extra virgin olive oil
- 1 TSP of salt plus more to taste if you like things on the saltier side
- Optional: your favorite toppings i.e tortilla chips, shredded cheese, sour cream
Instructions
- Mince the onion. Heat olive oil in a medium deep pot over medium low heat. Add the onion and cook until lightly browned, about 5 minutes.
- While the onion is browning, roughly chop the baby spinach and cilantro. Add the spinach into the pot and cook just until it wilts.
- Add all three cans of beans, the salsa, vegetable broth, cilantro, salt, and diced green chiles (if using) into the pot. Turn the heat up to high and bring to a boil. Cover, and lower the heat to medium high. Allow the chili to cook until thickened into a soup, around 20 minutes.
- Right before the chili is done cooking, dice the avocado and add it into the pot.
- Transfer the chili into bowls and serve with your favorite toppers.
Nutrition
Tell me… What are your favorite condiments/sauces?
Salsa is one of mine – I buy it pretty much every time I go food shopping! It’s one of my go-to products to incorporate into dinner recipes, including my frequent brown rice & sautéed veggies + quesadilla dinners.
Disclaimer: This post is sponsored by Rojo’s Autentico. As always, all opinions expressed are genuinely my own.
Laura @ Sprint 2 the Table says
I can’t believe I’ve never thought to put salsa in chili. That’s such a good idea! Now if it would just cool off enough to make me want chili… UGH!
foodielovesfitness says
Ha, hey now – it’s been chilly at night & in the mornings in San Diego! Our seasonal change during the day is only a 10-20 degree change as you know by now. But my pool is like 50 degrees right now from the colder nights!
Emily says
How did you use the salsa? I couldn’t find the one used in the recipe but got one similar. Do you add the salsa at the end or when it’s on your plate?
foodielovesfitness says
Hi Emily! The salsa gets throw into the mix in step 3 when you add in the beans & broth.
David @ Spiced says
What a fun idea to include salsa in chili! I agree that this time of the year is all about easy dinners, and I’m thinking a nice big pot of chili simmering away on the stove is the best way to warm up from these chilly days!! Love the recipe!
foodielovesfitness says
Yeah you should try salsa in chili, it’s fabulous! Thanks David.
Jessica says
This chili does sound perfect for busy nights during the winter! I’ll have to look out for Rojos, their salsa flavors sound great.
foodielovesfitness says
Their salsas are great! And yes, this chili is perfect for busy, chilly days.
Emily says
I like bean chili but have never made it at home before. This looks really good! I think I’ll give it a try.
foodielovesfitness says
I hope that you do, Emily!
Agness of Fit Travelling says
This dip seems so finger-licking, Nicole! It is a perfect recipe for a movie night. What kind of onion do you use?
foodielovesfitness says
Definitely! Whatever type of onion your heart desires 🙂 I suggest white or sweet yellow onion!
Calista says
This looks delicious! I love vegetarian chili recipes for when I’m just not feeling like eating meat.
foodielovesfitness says
Thanks, Calista. Hope that you try it!
Ashley@CookNourishBliss says
We aren’t traveling at all this year (due to the husband’s work schedule) – so it’s been a super low key holiday season on my end! Such a change from most years! ANYWAY. This chili looks perfect! And so right up my alley. Wishing you a very merry christmas friend!!!
foodielovesfitness says
Ooooh we’ll enjoy being home! Merry Christmas!!