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.
- 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.
- Get more recipes from Tiffany Kent at TabletoSoul.com. Follow her on Instagram at @Tiff_Kent.