2 tsp grapeseed oil (or other cooking oil)
1 onion, diced
2 carrots, peeled + chopped
2 ears corn kernels
2 cloves garlic, minced/pressed
1 tomato, diced
1 28-oz can diced tomatoes
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 zucchini, chopped
1-2 jalapeño peppers, chopped
1 tbsp chili powder
2 tsp cumin
½ tsp chipotle powder
salt and pepper to taste
¼ cup scallions, chopped
¼ cup fresh cilantro, chopped
2 tbsp nutritional yeast, optional
1. Heat oil in a large pot over medium-high heat. Add onion and cook until translucent, about 4-5 minutes.
2. Add remaining ingredients (except scallions, cilantro, and nutritional yeast), reduce heat to a simmer, and cook for an additional 15-20 minutes. (Veggies should be tender.)
3. Divide into bowls and top with scallions, cilantro, and nutritional yeast (if desired).
4. Portion leftovers into freezer-friendly containers and store for up to 6 months.
I help people adopt a healthy lifestyle that lasts — while bringing more mindfulness, balance, and radiance into their lives. How? I share actionable nutrition tips and healthy plant-based recipes, along with personalized meal plans + nutrition coaching programs.
I’m a registered dietitian nutritionist (RDN) with a master’s degree in nutrition. I’m seriously passionate about plant-based whole foods and love helping people that are ready to adopt a healthy habits that stick for life.
My recipes and advice have also been featured on Well + Good, Healthy Aperture + One Green Planet. The Grateful Grazer was also named one of the Top 100 Nutrition Blogs by the Institute for the Psychology of Eating.
When I’m not writing and making messes in the kitchen, I’m usually exploring my new home (Colorado!), indulging in an extra cup of coffee (preferably with homemade nut + seed milk), or cuddling with my dachshund/corgi/shepherd/beagle(?) mix, Neil Young.