One Pot One-der

When you're running short on time and staaarvvviinngg, the last thing you want to do is whip up a salad. Too. Much. Effort. Unless you're one of those people that plans ahead and pre-chops your veggies. You're a smart one.  Unfortunately, I fail to plan ahead and end up chewing on string cheese and cookies. Cool.

So just when you've gotten to the end of your nutrition rope and need a way to make up your vegetable deficit, enter ME.

You're welcome.

Garden Harvest Chili
more than enough for 6 hungry people


  • 2 small zucchini, halved and then sliced into half moons
  • 1 small onion, chopped
  • 2 bell peppers, chopped
  • 2 large jalapenos, halved, cored, and finely diced
  • 3 cloves garlic, minced
  • 1 tbsp EVOO
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 large can + 1 small can of diced tomatoes
  • 1 can black beans
  • 1 can kidney beans
  • 1 tbsp dried oregano
  • 1 tbsp dried parsley 
  • S + P to taste
  • cornstarch slurry: 1 tbsp cornstarch + 1 tbsp cold water
  • Optional: 2 cups chopped chicken, ground turkey, sausage, or quinoa (for vegetarian)
  • Heat oil in a large soup pot over med-high heat
  • Add onion, garlic, and jalapeno and cook 1-2 minutes, or until soft
  • Add peppers and zuch and cook another 2-3 minutes
  • Add cumin and chili powder, stir into veggies, and let spices get all aromatic and wonderful
  • Add tomatoes and beans, oregano, and parsley
  • Bring to boil 
  • Taste broth and add s+p to taste
  • Add protein (optional) and bring back to boil
  • Reduce to simmer and cook for 10 minutes so flavors can get all delicious
  • I like my chili nice and thick, so I stir in a cornstarch slurry to thicken up the juices
  • Serve with a dollop of greek yogurt and a sprinkle of light cheese!

You should probably serve that chili with a healthy cornbread, don't you think?

Jalapeno Cheddar Yogurt Cornbread
 12 servings


  • 1 cup cornmeal
  • 1 cup whole wheat flour
  • 2 1/2 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 3 tbsp white sugar
  • 1/4 c. finely diced jalapeno
  • 1 cup shredded light mexican blend cheese
  • 1 cup frozen corn 
  • 1 cup nonfat plain greek yogurt
  • 3/4 cup milk
  • 1 egg
  • 4 tbsp butter or earth balance, melted
  • Preheat oven to 375F
  • In one large bowl, combine cornmeal, whole wheat flour, baking powder, soda, salt and sugar and whisk so everything is combined and distributed
  • In another bowl whisk together yogurt, milk, and egg
  • Whisk in melted earth balance
  • Add wet to dry and fold until just combined
  • Gently fold in jalapeno, cheese, and corn 
  • Spray a 9x12 pan with cooking spray, and smooth batter evenly into pan
  • Bake for 45 minutes or until golden
  • Let it cool for 5-10 minutes before cutting and serving. Yum!

 This cornbread is a little different from what you're probably used to. It's super moist, not super sweet, and (gasp!) healthy!

I think I've redeemed myself for all that string cheese by now.

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