Veggie & Bean Chili — with An Indian Twist!
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
4servings 20minutes
Cook Time
20minutes
Servings Prep Time
4servings 20minutes
Cook Time
20minutes
Ingredients
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.