Eating heart-healthy doesn't have to be boring - in fact, it can be delicious. Try cardiologist Jyoti Sharma's favorite salmon recipe for dinner or lighten up an appetizer favorite with Chef Nancy Waldeck's hot and healthy cheese-stuffed peppers. Craving comfort food? Waldeck's chili (recipe below) is perfect for a crowd at your next party or family dinner. You won't even miss the meat in this vegetable-based dish.
Heart-healthy chili ingredients:
- 1 tablespoon olive oil
- 3 red, yellow or orange bell peppers, chopped
- 2 red onions, chopped
- 1 tablespoon smoked paprika
- 1 teaspoon turmeric
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 cloves of garlic, chopped
- 1 cup frozen corn
- 1 zucchini, chopped
- 1 yellow squash, chopped
- ¼ cup chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 3 cans (15-ounce) chopped tomatoes
- 1 can (15-ounce) kidney beans
- 1 can (15-ounce) pinto beans
- 1 can (15-ounce) black beans
- 1 (6-ounce) can tomato paste
- 1 chipotle chilie en adobo, coarsely chopped, plus 1 tablespoon of the sauce
- 2 cups vegetable broth
- 1 head kale, shredded
- 2 tablespoon lime juice
- ½ cup cilantro
Step one
Heat the olive oil in a large skillet over medium heat. Sauté the peppers and onions with the turmeric, smoked paprika, salt and pepper until soft and golden, about seven to eight minutes. Add the garlic and stir until fragrant, about one minute.
Scrape the mixture into a large slow cooker. Stir in the corn, zucchini, yellow squash, chili powder, cumin, oregano, tomatoes, beans, chile in adobo, sauce and tomato paste until thoroughly mixed. Pour the veggie broth over the ingredients and mix well.
Step two
Set the cooker on low, and cook until all vegetables are tender, about six hours. Turn the cooker off and stir in the kale, cilantro and lime juice. Serve, garnished with nonfat Greek yogurt, shredded light cheddar cheese and pickled jalapenos. Option: serve with corn tortillas or chips to scoop up the deliciousness.
For more healthy recipe ideas, click here.
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