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Four Bean Chili

May 25, 2017

If you're looking for a hearty, healthy meal, this is it. This chili is loaded with protein from dark red kidney beans, pinto beans, black beans, and great northern beans! The prep for this is so quick and easy and the recipe makes SO much chili. It's perfect for a party or if you want lots of leftovers!

 

How satisfying does this look?!

Yes, I am sitting on the floor in this picture. Yes, I actually ate the chili while sitting on the floor. For some reason I find myself sitting on the floor a lot. Before I started my PhD program and Lucy was born, I worked as a speech-language pathologist in early intervention so my entire workday was pretty much spent on the floor playing with little ones and now I'm spending a lot of time there with Lucy. We do also eat dinner at our table like normal people but sometimes when we're eating before putting Lucy to sleep, we need to keep her entertained through dinner. Getting down to her level keeps her happy so I'm fine with that!

 

Anyways, definitely try out this recipe and please let me know how you like it! You could eat yours at a table. 😉

Four Bean Chili

••••••••••••••••••••

Ingredients:

1 tbs olive oil

1 yellow onion, diced

1 green bell pepper, diced

4 cloves of garlic, finely chopped

1/2 cup chili powder*

1 tsp garlic powder 

1 tsp cumin 

1 tsp paprika 

1 tsp oregano 

2 bay leaves

2 28 oz cans crushed tomatoes 

1 28 oz can diced tomatoes 

2 cups vegetable broth (low sodium)

2 15 oz cans dark kidney beans 

2 15 oz cans pinto beans

1 15 oz can black beans

1 15 oz can great northern beans

ground black pepper and pink Himalayan salt to taste 

 

*I know this sounds like a lot but it gives it great flavor! If you do not like spice or you're making this for kids, you might want to reduce to 1/4 cup (or less) of chili powder.

Instructions:

1. Heat oil in deep pan over medium heat. 

2. Add onion, bell pepper, and garlic. Season with salt and pepper and cook until soft. 

3. Stir in chili powder, garlic powder, cumin, paprika, oregano, and bay leaves. 

4. Add crushed tomatoes, diced tomatoes, and vegetable broth and stir. 

5. Add kidney beans, pinto beans, black beans, and great northern beans. Stir then let simmer for 30 minutes. 

 

 

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