About recipe

Did you know that protein & fiber keeps you full longer? That’s why our nutritionists love this heart healthy vegetarian chili. It’s low in sodium and packed with ingredients to keep your tummy full.

Photo by Basher Tome / CC BY

Ingredients (serves 1)

• 2 tablespoons canola oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1/2 cup celery, chopped
• 1 cup green bell pepper, diced
• 1 can (15 oz) low-sodium black beans, drained and rinsed
• 1 can (15 oz) low-sodium red kidney beans, drained and rinsed
• 1 can (15 oz) low-sodium pinto beans, drained and rinsed
• 2 cans (14 oz) no-salt-added diced tomatoes
• 1 tablespoon ground cumin
• 1 tablespoon chili powder

Preparation

1.  In an 8-quart soup or pasta pot, heat the oil over medium heat until hot but not smoking. Add onion and garlic. Cook and stir until onion starts to soften, about 5 minutes.
2. Add celery and green pepper. Cook and stir another 5 minutes, until all vegetables soften.
3. Add drained and rinsed beans to pot.
4. Stir in tomatoes, cumin, and chili powder.
5. Bring to a boil. Cover, reduce heat, and simmer 10-20 minutes to blend flavors.
6. Serve and enjoy!