One Pot Bean Chili – Virtual
Servings
4Serving size
about 1 cupsThis recipe can easily be multiplied, keeps well in the refrigerator for 3-4 days, and freezes well.
Ingredients
| 1/2 medium White onions (or yellow or red onion, diced) |
| 1/2 medium Carrots, raw (peeled and diced or shredded) |
| 1/2 medium Red bell peppers (diced) |
| 1/2 medium Zucchini (diced) |
| 1 Tbsp. Olive oil |
| 1/4 tsp. Salt |
| 1 Tbsp. no salt added chili powder |
| 1 Tbsp Ground cumin |
| 1 tsp., leaves Dried oregano |
| 1/2 15-ounce can No salt added diced tomatoes |
| 1/2 cups No salt added vegetable stock (or chicken stock) |
| 1/2 cup Frozen corn |
| 1/2 15 ounce can Canned no salt added kidney beans (not drained) |
| 1/2 15 ounce can Canned no salt added black beans (not drained) |
| 1/2 cup, shredded Cheese, cheddar (Includes foods for USDA's Food Distribution Program) |
| 1 tortilla, medium (approx 6 inch dia) Corn tortillas |
| 1 spray Spray olive oil |
Instructions
Chop onions, carrot, bell pepper, and zucchini.
Place a medium pot over medium heat. Add olive oil. Saute onion, carrot, and bell pepper for 3 minutes.
Add the zucchini, salt, chili powder, cumin, and oregano to pot. Saute for an additional 5 minutes.
Add the canned tomatoes, vegetable stock, corn, and beans. Bring to a simmer.
Simmer for 30 minutes on medium low heat. This will allow the flavors to meld and chili to thicken.
To make tortilla strip garnish: Cut tortillas into ¼ inch by 2 inch strips and place on a parchment lined sheet pan, lightly spray the strips with spray oil, and bake until golden brown.
To serve, top 1 cup chili with 2 Tablespoons of cheese and tortilla strips.
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Special Diet Information
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Lactose
This recipe contains cheese and those who are lactose intolerant may wish to leave out the cheese.
Recipe Notes
Try with ground turkey or chicken, or add additional vegetables. Other topping ideas include yogurt, sliced jalapeños, avocado, and lime wedges.