You’ll never miss the meat in this bean-protein-packed chili. Spoon dollops of it on top of a steaming baked potato or slab of cornbread, eat it with chips in place of salsa, make a breakfast scramble with crumbled tofu and tortillas, use it as a burrito or taco filling…or simply eat it the way I do: with a spoon and the heel of a baguette.
|2||tablespoons||extra-virgin olive oil (for Diabetes Undone use only one tablespoon)|
|1||red bell pepper, chopped|
|2||tablespoons||chili powder (reduce for a less spicy chili)|
|1||(15-ounce) can||black beans, drained and ½ cup liquid reserved|
|1||(15-ounce) can||kidney beans, drained and rinsed|
|1||(15-ounce) can||chickpeas, drained and rinsed|
|1||(15-ounce) can||fire-roasted tomato sauce|
|salt, to taste|
|2||tablespoons||cilantro, chopped (optional)|
- Heat olive oil in a large pot over medium-high heat and add the onions, garlic, and bell peppers. Sauté until the onions are translucent and soft, about 10 minutes.
- Add the seasonings (chili powder, oregano, cumin, and cayenne) and stir for 2 minutes.
- Then, add the tomato sauce, beans, and ½ cup of reserved black bean liquid. Bring the chili to a boil, stirring occasionally.
- When the chili has reached a boil, reduce the heat to medium low and simmer until flavors blend and thicken to your liking, at least 15 minutes.
- Season to taste with salt to taste, then top with chopped cilantro, if desired.
Prep Time: 45 minutes Serving Size: 6-8 servings