Monday, January 27, 2014

Recipe: Jenny's Vegan Three Bean Chili

 
Jenny's Vegan Three Bean Chili

We love chili at our house. My 4-year-old daughter enjoys a good bowl of chili, as long as it’s not too spicy. When I couldn’t find the recipe I typically used to make chili, I decided to create my own. I kept it very simple (and very mild for the kiddos) with minimal prep work and most ingredients are one’s you may already have on hand.

 Ingredients:

1 large onion, chopped
4 stalks celery, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 can chopped green chiles, drained
2 cups frozen corn
1 can dark red kidney beans, drained and rinsed
1 can chickpeas, drained and rinsed
1 can black beans, drained and rinsed
1 can petite diced tomatoes
2 cans tomato sauce
2 cups vegetable broth
1 Tbsp. chili powder
1 Tbsp. cumin
1 tsp. paprika

Directions:

In a large pot, combine all ingredients. Cook on med-high heat, stirring every few minutes, until it begins to boil. Lower heat and continue to cook for 2-3 hours or until vegetables have reached a desired tenderness.  

 Serve over brown rice.
 
One of these days I'll get better at taking pictures before I start eating my food!

This recipe is packed with healthy proteins and lots of vegetables! When served over brown rice, you’ve added very important whole grains to your diet.

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Nutrition Information
Serving Size: About 1.5 cups; Servings per recipe: Approx. 8
Calories: 234; Total Fat: 1.6g; Sat. Fat: 0.1g; Cholest.: 0mg;
Sodium: 1656.9mg; Carb.: 45.8g; Fiber: 11.5g; Sugars: 13.6g; Protein: 10.8g
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Tips:
  • Kick up the heat! Start by adding 1/16 tsp. ground cayenne pepper for spicier chili. Continue to add in small portions until you’ve reached your desired level of spicy. You may want to add additional chili powder and cumin to taste.
  • Pinto beans make a great addition to this recipe.

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