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
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
2 green onions, chopped
1/2 cup shredded Jack cheese
- 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.
- 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.
- Remove the bay leaf. Serve in bowls, sprinkled with Jack cheese and green onions.