This chili is easy to prepare and is a good source of protein, fiber, vitamins, and phytonutrients. Adding beans and legumes to your diet is a good way to decrease your risk of heart disease, diabetes and certain cancers. Serve with quinoa or brown rice and include a dark green leafy salad.
Ingredients
1 1/2 Cup Water
1 Tbsp avocado oil
1/2 large onion, finely chopped
2 stalks celery, finely chopped
1 large carrot, finely chopped
6 garlic cloves, minced
1 green bell pepper, finely chopped
1 chopped and crushed tomatoes
15 ounce can of black beans
15 ounce can of great northern beans
15 ounce can of red beans
1 Tsp cumin seeds
2 Tbsp chili powder
Directions
Add avocado oil to heated stock pot, add celery, onions, carrots, and cumin seeds. sauté for 3-5 minutes or until onions are soft and translucent. Stir in garlic, bell pepper and 1/2 cup water, reduce to medium heat and cook for 10 minutes, stir occasionally. Add tomatoes, chili powder and 1 cup water. Cover and simmer for 10 minutes. Add undrained beans, cover loosely and simmer for 15 minutes. Add salt and pepper to taste. Serve and top with minced green onions, shredded parmesan cheese, cilantro, avocado, and diced jalapeños to your liking.
Makes about 8 1-cup servings