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Comfort Hash Recipe // by April Emerson

By May 28, 2016Recipes

This is a simple recipe for when hunger strikes with a vengeance. It is packed with tender vegetables and filled with protein – it can be made vegetarian-friendly with tofu instead of chicken. Serve it with a salad for a quick and healthy meal that the whole family will love, one that will satisfy the craving for a hearty meal.

Serves 6

Preheat oven to 375 degrees Fahrenheit

Here’s what you’ll need…

  • 2 medium yellow potatoes, peeled and diced
  • 1 medium yellow onion, diced
  • 3 large carrots, peeled and diced
  • 3 bell peppers, seeded and diced (preferably each a different color to make the dish more colorful! My favorite color combo is 1 red, 1 yellow, and 1 green pepper.)
  • 2 cups chicken, cooked and cubed (or 1 package firm tofu, drained and cubed)
  • 1 tablespoon olive oil
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 can lowfat fat chili

In a large bowl, combine all of the vegetables and chicken. Drizzle the olive oil and mix to coat. Add the thyme, salt, and garlic powder.

Spread the mixture on a baking sheet, and cover well with foil. Bake for 30-40 minutes, until the vegetables are tender.

Remove the foil and turn on the broiler. Put the sheet back in on broil, until the vegetables are nicely browned (approx. 8 minutes).

Warm the chili and set aside. Scoop the vegetables and chicken onto a plate or bowl, and top each serving with a scoop of warmed chili.

Nutritional Facts: 230 calories, 4g fat, 28g carbohydrate, 6g fiber, and 20g protein.






Featured image by Vegan In The Freezer

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