Quick Three-Bean Chili

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This simple vegetarian chili incorporates three delicious varieties of beans, and it’s ready in under an hour. Beans are full of cholesterol-lowering fiber, and they’re a great source of protein, which is essential for proper cellular functioning. Serve this chili with hearty whole-wheat bread for a complete and comforting meal.

Yield: 6 servings
Prep time: 10 minutes
Total time: 40 minutes

Recipe Ingredients
2 15-ounce cans diced tomatoes with jalapeños
1 15-ounce can kidney beans, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained
1 15-ounce can white beans, rinsed and drained
2 carrots, sliced
1 medium onion, chopped
1 cup red bell pepper, chopped
1 cup water
2 tablespoons vegetable oil
2 tablespoons chili powder
1 tablespoon unsweetened cocoa powder
1 bay leaf
2 teaspoons cumin

Garnish:
2 green onions, chopped
1/2 cup shredded Jack cheese

Recipe Preparation

  1. In a large pot, heat the oil over medium heat. Add the onion and red bell pepper and sauté until soft, about 4 minutes. Add the chili powder and cumin and cook 1 minute until flavors are released.
  2. Add all the beans, tomatoes with their juices, water, cocoa powder, bay leaf, and carrots. Combine gently, bring to a boil, reduce heat, and simmer 30 minutes. Stir occasionally.
  3. Remove the bay leaf. Serve in bowls, sprinkled with Jack cheese and green onions.

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The One Medical blog is published by One Medical, an innovative primary care practice with offices in Boston, Chicago, Los Angeles, New York, Phoenix, the San Francisco Bay Area, Seattle, and Washington, DC.

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