🥣 Recipe of the Week: Fire-Roasted Vegetarian Chili

Lisa Hobbie
Nov 19
3 min read

(Healthy, Hearty & Transformation-Friendly!)

When the Minnesota temps drop and the holidays start creeping in, nothing hits quite like a big bowl of warm, nutrient-packed chili. This week, we’re kicking off The Athlete Lab Recipe of the Week series with a member favorite: Fire-Roasted Vegetarian Chili — loaded with beans, sweet potatoes, veggies, and bold flavor.

It’s hearty. It’s high-fiber. It’s protein-packed. And yes… it’s transformation-challenge approved. 🙌

💪 Why This Chili Is Good for Your Body

✨ Beans = a powerhouse for gut & heart health

Black beans and kidney beans bring:

13g of plant-based protein per serving
15.5g of fiber (hello satiety!)
Blood-sugar stabilization
Lower LDL (“bad”) cholesterol
Better digestion and gut-health support

Beans are one of the most evidence-based foods for longevity — people in Blue Zones eat them daily.

✨ Sweet Potatoes = slow-burning energy

Perfect for active humans, runners, and anyone trying to balance energy:

Rich in vitamin A (immune booster!)
High in potassium (great for hydration + muscle function)
Complex carbs that digest slowly
Naturally sweet and comforting without added sugar

Plus, sweet potatoes make this chili thick, creamy, and ultra-satisfying.

✨ Fire-Roasted Tomatoes & Green Chiles = flavor with benefits

We use fire-roasted crushed tomatoes and fire-roasted green chiles because:

They add rich, smoky flavor
They’re high in antioxidants (especially lycopene!)
They pack depth without needing extra salt or sugar

✨ Add your own kick

Love heat? Add:

Crushed red pepper
Chipotle chili powder
A diced jalapeño
Extra cayenne

This recipe is super customizable. You can even add ground turkey or extra lean ground beef if you really want to!

🔥 Fire-Roasted Vegetarian Chili

(Serves 6)

Per serving: ~260 calories | 13g protein | 3g fat | 15.5g fiber

Ingredients

½ tablespoon olive oil
3 cloves garlic, minced
1 yellow onion, chopped
1 large carrot, diced
1 red bell pepper, diced
1 (4 oz) can fire-roasted mild green chiles
1 medium–large sweet potato, peeled and cubed
2½ tbsp mild chili powder
1 tbsp cumin
½ tsp dried oregano
¼ tsp garlic powder
¼ tsp paprika
¼ tsp cayenne
¼ tsp salt + pepper to taste
1 (28 oz) can fire-roasted crushed tomatoes
¾ cup veggie broth or water
1 (15 oz) can black beans, drained
1 (15 oz) can kidney beans, drained
1 heaping cup frozen corn (we use frozen street taco corn)

Instructions

Heat oil in a large pot over medium-high heat.
Add garlic, onion, carrot, bell pepper, sweet potatoes, and green chiles. Sauté 5–7 minutes.
Add all spices and stir for 30 seconds.
Add crushed tomatoes, broth, beans, and corn.
Bring to a boil → reduce to simmer for 30–45 minutes.
Taste + adjust seasoning.