Veggie & Bean Chili — With An Indian Twist!

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Veggie & Bean Chili -- with An Indian Twist!
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My family loves to eat comfort food and one of our favorites is chili. I like to make a healthy version without any meat. I swap out vegetable oil with olive oil, which is heart-healthy. I use dark red kidney beans for omega-3’s and black beans for fiber. I add in lots of anti-oxidant rich peppers and onions. I put my own personality in the dish by adding special spices to give the chili an Indian twist. I add turmeric, cumin, garlic, and ginger, which all help reduce inflammation in our bodies.
Veggie & Bean Chili -- with An Indian Twist!
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
My family loves to eat comfort food and one of our favorites is chili. I like to make a healthy version without any meat. I swap out vegetable oil with olive oil, which is heart-healthy. I use dark red kidney beans for omega-3’s and black beans for fiber. I add in lots of anti-oxidant rich peppers and onions. I put my own personality in the dish by adding special spices to give the chili an Indian twist. I add turmeric, cumin, garlic, and ginger, which all help reduce inflammation in our bodies.
Servings Prep Time Cook Time
4servings 20minutes 20minutes
Servings Prep Time
4servings 20minutes
Cook Time
20minutes
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Ingredients
Ingredients
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Instructions
  1. 1. On medium heat, heat the olive oil in a large saucepan. 2. Add peppers, onions garlic, and ginger. Cook until softened (approximately 7 minutes), stirring regularly. 3. Add vegetable broth, stir. 4. Add black beans and kidney beans (that have been thoroughly rinsed and drained). Stir. Let cook for a few minutes. Then add refried beans to combine well. 6. Add salt, turmeric, cumin and stir. 7. Simmer on low heat for 5-8 minutes. 8. Heat whole wheat tortilla on grill pan for 1-2 minutes each side. Cut into triangles. 9. Serve hot chili in bowl, garnish with a sprinkle of chopped cilantro. Serve tortilla triangles on the side for dipping.
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