3 Bean Veggie Chili
Healthy chili recipe with black, kidney and pinto beans and lots of veggies
Ingredients
- 1 onion diced
- 1 green bell pepper diced
- 1 red bell pepper, diced
- 2 celery stalks diced thin
- 8 oz mushrooms, diced extra small
- 2 28 oz cans crushed tomatoes use "no salt added" to reduce the sodium
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can red kidney beans, drained and rinsed
- 1 15 oz can pinto beans, drained and rinsed
- 1 cup frozen organic corn
- 1 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp garlic powder
- 3 bay leaves
- 1/2 tsp adobo seasoning, (or sub sea salt) use "adobo light" for lower sodium
Instructions
- 1. Heat up a large stock pot on the stove top on medium heat. Add in the onion and cook for a few minutes until fragrant and slightly soft. Add 1 tbsp water as needed to prevent sticking. Add in the bell peppers and celery and cook for another 5 minutes until they start to soften. Stir and add in 1 tbsp water as needed.
- 2. Add in the diced mushrooms and stir. Cook for another 5- 8 minutes until the mushrooms are soft and shrink up. Make sure the celery is cooked before you add the rest of the ingredients or else it will be too hard and crunchy in the finished chili.
- 2. Add in the rest of the ingredients and stir. Turn the heat down to a simmer and cook for 30 minutes, stirring occasionally. Adjust the salt/ spice level to your taste preference. Top with avocado, cashew sour cream and green onion to serve.
Notes
Divide the chili into 8 servings and you get:
Calories- 278
Protein- 15 grams
Carbs- 52.6 grams
Fiber- 15.2 grams
Fat. 1.9 grams
Sodium- 596 (to reduce the sodium use no salt added tomatoes, no salt added canned beans and omit the adobo seasoning)