Ultimate Chili
Author: Pancake Warriors
Recipe type: Chili
Serves: 6
This chili is vegan, low fat, full of fiber, protein, and has quite a few servings of veggies packed into it! I'm sure you will be happy to hear that there are just 8 ingredients in this ultimate chili; which is part of what makes it the ultimate recipe list to me!
Ingredients
1 large red onion chopped
1 large red or orange bell pepper
1 28 oz. can of crushed tomato
1 can Rotel (I used mild)
2 cans organic black beans
3 tsp. cumin
1½ tsp. ancho chili powder
1 tsp. salt
Instructions
Heat a large stainless steel pot over medium heat, spray lightly with coconut oil (or nonstick spray) Add chopped red onion and stir.
Chop bell pepper and add to red onions. Cook 5 minutes, stirring occasionally.
Add the 28 oz. can of crushed tomatoes and rotel, stir.
Add cumin, salt and ancho chili powder. Stir. occasionally
Drain black beans from packing liquid. and rinse black beans. Place beans in a large bowl and cover with hot water. Let sit 2-3 minutes. Drain and repeat this process 2-3 times. Once the beans no longer cloud up the water after 2-3 minutes, drain and add to the chili.
Cook chili an additional 20 minutes.
Serve over rice, quinoa or with your favorite corn bread recipe.
Author: Pancake Warriors
Recipe type: Chili
Serves: 6
This chili is vegan, low fat, full of fiber, protein, and has quite a few servings of veggies packed into it! I'm sure you will be happy to hear that there are just 8 ingredients in this ultimate chili; which is part of what makes it the ultimate recipe list to me!
Ingredients
1 large red onion chopped
1 large red or orange bell pepper
1 28 oz. can of crushed tomato
1 can Rotel (I used mild)
2 cans organic black beans
3 tsp. cumin
1½ tsp. ancho chili powder
1 tsp. salt
Instructions
Heat a large stainless steel pot over medium heat, spray lightly with coconut oil (or nonstick spray) Add chopped red onion and stir.
Chop bell pepper and add to red onions. Cook 5 minutes, stirring occasionally.
Add the 28 oz. can of crushed tomatoes and rotel, stir.
Add cumin, salt and ancho chili powder. Stir. occasionally
Drain black beans from packing liquid. and rinse black beans. Place beans in a large bowl and cover with hot water. Let sit 2-3 minutes. Drain and repeat this process 2-3 times. Once the beans no longer cloud up the water after 2-3 minutes, drain and add to the chili.
Cook chili an additional 20 minutes.
Serve over rice, quinoa or with your favorite corn bread recipe.