Here’s another delicious, quick and easy recipe for dinner! This is not your traditional meat filled chili, but honestly I think I may prefer it. It’s filled with a variety of beans, which you can mix up to your preference, and simple veggies. Next time I think I might make some cornbread muffins to go along with it, because that sounds delicious. But first time around, Gabe and I had it for dinner, by itself, just topped with cheese and green onions. It satisfies your hungry belly, and is great for lunch leftovers, or can even be frozen for later. Enjoy!
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Yield: 6-8 servings
1 tablespoon olive oil
1 medium yellow onion, chopped
1 large green bell pepper, chopped
6 cloves minced garlic
4 cups low-sodium vegetable or chicken broth, divided
4 teaspoons no-salt-added chili powder
2 (15-ounce) cans organic kidney beans, rinsed and drained
1 (15-ounce) can organic black beans, rinsed and drained
1 (15-ounce) can organic garbanzo beans, rinsed and drained
2 (15-ounce) cans fire-roasted diced tomatoes with green chiles
1/2 teaspoon ground black pepper
Green onions, chopped (optional)
Shredded cheddar cheese mix for topping (optional)
Heat oil in a large saucepot over medium-high heat until hot. Add onion, bell pepper and garlic and cook, stirring frequently, about 3 minutes or so. Stir in 1 cup of broth and cook 3 to 4 minutes longer or until vegetables are tender and some liquid has evaporated. Stir in chili powder and cook 1 minute, stirring constantly. Add remaining broth, beans and tomatoes and bring to a boil. Reduce heat to medium-low and simmer, partially covered, about 30 minutes or until vegetables and beans are tender and sauce is thickened. Stir in black pepper. Serve with green onions and cheese, if using.
Recipe inspired by Whole Foods.