September EatWell- 2 BEAN VEGETARIAN CHILI

With Fall around the corner, try this simple and balanced recipe that will warm the hearts and stomachs of the whole family.

2 BEAN VEGETARIAN CHILI

Recipe and photo courtesy of myrecipes.com

INGREDIENTS:

  • 1 tablespoon olive oil
  • 4 garlic cloves, finely chopped
  • 1 small onion, finely chopped (about 1 cup)
  • 1 small green bell pepper, chopped (about 1 cup)
  • 1 teaspoon ground cumin
  • 1 cup water
  • 2 teaspoons finely chopped chipotle chiles, canned in adobo sauce
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 (15-ounce) cans unsalted black beans, drained
  • 1 (15-ounce) can unsalted pinto beans, drained
  • 1 (14.5-ounce) can unsalted petite diced tomatoes, undrained

 

DIRECTIONS:

  1. Heat a Dutch oven or large saucepan over medium-high heat. Add oil to pan; swirl to coat.
  2. Add garlic, onion, and bell pepper; sauté 4 minutes.
  3. Add cumin; sauté 30 seconds.
  4. Stir in 1 cup water and remaining ingredients.
  5. Bring to a boil; cover, reduce heat and simmer 5 minutes.
  6. Remove 1 cup bean mixture from pan with a slotted spoon: place in a bowl. Mash beans with a fork.
  7. Stir mashed beans into chili. Simmer 5 minutes.

 

THREE WAYS YOU CAN ADD TO THIS RECIPE:

  1. Add ground turkey or ground beef for a meaty version; cook it with the veggies.
  2. Use any other type of bean: kidney beans, chickpeas (garbanzo beans), or red beans.
  3. Swap in 1 can of hominy or 1 cup frozen corn in place of 1 can of beans

Recipe and photo from myrecipes.com

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