Recipe Source: Deliciously Healthy Dinners
Prep time |
Cook time |
Yields |
Serving Size |
10 minutes |
20 minutes |
4 servings |
2 C chili |
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2 Tbsp canola oil
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1 C onion, coarsely chopped
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½ C celery, rinsed and chopped
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1 C green bell pepper, rinsed and diced
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1 can (15½ oz) low-sodium black beans, drained and rinsed
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1 can (15½ oz) low-sodium red kidney beans, drained and rinsed
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1 can (15½ oz) low-sodium pinto beans, drained and rinsed
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2 cans (14½ oz each) no-salt-added diced tomatoes with basil, garlic, and oregano
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1 Tbsp ground cumin
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1 Tbsp chili powder
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Directions
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In an 8-quart soup or pasta pot, heat the oil over medium heat until hot but not smoking. Add onion. Cook and stir until onion starts to soften, about 5 minutes.
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Add celery and green pepper. Cook and stir another 5 minutes, until all vegetables soften.
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Add drained and rinsed beans to pot.
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Stir in tomatoes, cumin, and chili powder.
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Bring to a boil. Cover, reduce heat, and simmer 10–20 minutes to blend flavors.
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Tip:
Delicious with rice or a side of Good-for-You Cornbread.
Note: If you can't find beans labeled “low sodium,” compare the Nutrition Facts panels to find the beans with the lowest amount of sodium. Rinsing can help further reduce the sodium level.
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