This is the perfect quick meal for a cold winter night. It is both delicious and spicy. You can pair it with some saltine crackers, or corn bread for a heartier dish. You can also store it in the fridge for lunches later in the week and just reheat over the stove or in the microwave.
2 Tbs coconut oil
¾ cup onion, diced
⅓ cup celery, diced
2 small golden potatoes, diced
2 cups frozen sweet corn
½ 7 oz. can of chipotle chile in adobo sauce, diced
1 bay leaf
2 cups low-sodium vegetable broth
¾ cup coconut milk
1 Tbs chopped fresh parsley
salt and pepper
- Heat oil in large, heavy saucepan over medium heat. Add onion and celery, and sauté until soft, about 5 minutes. Add potatoes, corn, chipotle chile, and bay leaf, and cook 10 minutes, stirring frequently. Add broth, and bring to a boil.
- Reduce heat to medium-low, and simmer for 10 minutes, or until vegetables are tender. Stir in coconut milk and parsley, and season with salt and pepper, to taste.
Nutritional Facts: per serving
224 cal; 4g protein; 12g total fat (7g sat fat); 28g carb; 0mg chol; 69mg sod; 3g fiber; 5g sugars
*This recipe is based off of a recipe from Vegetarian Times Magazine