This hearty chili makes a great meal for dinner that can also be frozen and stored for a quick lunch. The medley of beans adds fiber to aid digestion. Add fresh cilantro or avocado as a topping for extra nutrients and flavor.
Ingredients
Chili
1 small yellow onion, chopped
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 jalapeno
1 can of whole corn kernels
3 cloves garlic
1 14 oz. jar fire roasted tomatoes
2 14 oz. jars of your favorite tri-bean blend or 1 cup kidney beans, 1 cup black beans, and 1 cup kidney beans
½ cup vegetable broth
Seasoning
4 tsp chili powder
2 tsp crushed red pepper
1 tsp onion powder
2 tsp garlic powder
2 tsp ground cumin
2 tsp dried parsley
2 tsp sea salt
2 tsp dried basil
Instructions
- Wash, rinse, and remove seeds and cores from jalapeno and bell peppers. Chop into small (1/4”) chunks and set aside.
- Chop the onion into small 1/4” pieces. Drizzle extra virgin olive oil into a sautéing pan, turn heat to medium, and add in onion. Add in minced garlic right away, then turn onion and garlic for 2-3 minutes until fragrant.
- Add in chopped bell peppers and jalapeño. Add in corn.
- Pour ½ cup vegetable broth over mixture in the sautéing pan and cover with a tight fitting lid, stirring every couple of minutes, for about 10 minutes or until everything is tender but not mushy.
- To make the seasoning, combine chili powder, red pepper, onion powder, garlic powder, cumin, parsley, sea salt and basil.
- In a large boiling pot, combine beans and tomatoes. Stir in seasoning mixture, then gently pour in sautéed vegetables. Stir to immerse flavors.
- Heat over medium heat for 20 minutes and enjoy! Store this in an airtight container for up to six days, or freeze and thaw overnight in the refrigerator when you’re ready to consume.
