One Pot Bean Chili

Servings

Serving size

about 2 cups

COOKING TIME

60 Minutes

This recipe can easily be multiplied, keeps well in the refrigerator for 3-4 days, and freezes well.

Ingredients

1 tsp. Olive oil

1 medium White onions (diced)

1 large Carrots, raw (peeled and cut into small dice)

1 medium Red bell peppers (diced)

1 Tbsp. no salt added chili powder

1/2 tsp.. Ground cumin

1 Tbsp Smoked paprika

1 tsp., leaves Dried oregano

1/2 tsp. Salt

2 15-ounce can No salt added diced tomatoes

2 15 ounce can Canned no salt added white beans (drained and rinsed)

2 cups No salt added vegetable stock

1 medium Zucchini (diced)

1 medium ear Corn, sweet, yellow, raw (shuck kernels from cob)(or 1 cup frozen corn, thawed)

4 Tbsp. Reduced fat sour cream

2 ounce Reduced fat cheddar cheese (shredded)

Instructions

Place the oil in a large sauce pan over medium high heat.

Add the onion and carrot and cook for about 5 to 7 minutes. Stir frequently.

Add the red bell pepper and cook for about 3 minutes. Stir frequently.

Add the chili powder, cumin, paprika, oregano, salt, tomatoes, white beans, and vegetable stock.

Stir and reduce the heat to medium low and simmer for 20 minutes.

Add the zucchini and corn.

Simmer for another 10 minutes. Stir occasionally.

Serve topped with the sour cream and cheddar cheese.

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Special Diet Information

Click on the icon for information.

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe contains cheese and those who are lactose intolerant may wish to leave out the cheese.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the sour cream and pre-shredded cheddar, if you use it. It's best to grate your own from a block.

Sodium

This is a low sodium recipe.

Recipe Notes

Chili is the perfect meal. It is super easy to make – chop, dice, slice, add to pot, stir, simmer. There is every reason to make a double or triple batch and this Rainbow Chili is a great one to make and have for leftovers. Full of great flavor, veggies, and legumes, all topped with a bit of cheese. The perfect translation of Mediterranean diet for your kitchen and tastes.

"As human beings, we are the only organisms that create for the sheer stupid pleasure of doing so. Whether it's laying out a garden, composing a new tune on the piano, writing a bit of poetry, manipulating a digital photo, redecorating a room, or inventing a new chili recipe - we are happiest when we are creating."

Gary Hamel