Recipe Source: Deliciously Healthy Dinners
||2 C chili
2 Tbsp canola oil
1 C onion, coarsely chopped
½ C celery, rinsed and chopped
1 C green bell pepper, rinsed and diced
1 can (15½ oz) low-sodium black beans, drained and rinsed
1 can (15½ oz) low-sodium red kidney beans, drained and rinsed
1 can (15½ oz) low-sodium pinto beans, drained and rinsed
2 cans (14½ oz each) no-salt-added diced tomatoes with basil, garlic, and oregano
1 Tbsp ground cumin
1 Tbsp chili powder
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.
Add celery and green pepper. Cook and stir another 5 minutes, until all vegetables soften.
Add drained and rinsed beans to pot.
Stir in tomatoes, cumin, and chili powder.
Bring to a boil. Cover, reduce heat, and simmer 10–20 minutes to blend flavors.
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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