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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.
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
- 7 ounces Black Beans can, rinsed
- 16 ounces Kidney Beans can, rinsed
- 1/2 cup Refried Beans canned
- 14 ounces Tomatoes canned, diced
- 1 cup Mixed Peppers diced - green, red, orange
- 1 cup Sweet Onion diced
- 1 head Garlic peeled, minced
- 1 1/2 cup Vegetable Broth
- 1 1/2 teaspoon Salt
- 3/4 teaspoon Turmeric Powder
- 1 tablespoon Ginger paste or fresh minced
- 1 tablespoon Cumin Powder
- 1 1/2 tablespoon Olive Oil
- 1 Whole Wheat Tortilla heated
- 1 tablespoon Cilantro chopped
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Ingredients
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Servings: servings
Instructions
- 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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