Spicy Three-Bean Chili

Spicy Three-Bean Chili
Serves 6
This chili is one of my favorite Daniel Fast recipes because of the blend of flavors. It's really best a day or two after you make it. If you like a little spice, you'll enjoy this chili recipe!
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  1. 1 tablespoon extra-virgin olive oil
  2. 1/2 cup chopped red onion
  3. 2 cloves garlic, minced
  4. 3 cups Vegetable Broth or water.
  5. 1 (15-ounce) can black or pinto beans, rinsed and drained
  6. 1 (15-ounce) can great northern beans, rinsed and drained
  7. 1 (15-ounce) can kidney beans, rinsed and drained
  8. 1 (10-ounce) can diced tomatoes and green chiles (mild, medium, or hot)
  9. 1 1/2 teaspoons ground cumin
  10. 1 1/2 teaspoons dried oregano
  11. 1/2 teaspoon salt
  12. Pinch of ground cloves
  13. Pinch of cayenne pepper
  14. Chopped green onions (optional)
  1. Heat olive oil in a large saucepan over medium heat. Stir in onions, and cook until soft and translucent. Add garlic, and cook for 30 seconds, stirring constantly so garlic doesn’t burn.
  2. Add broth or water, beans, Ro-Tel, cumin, oregano, salt, cloves, and cayenne pepper. Heat to boiling. Reduce heat, and simmer uncovered for 30 minutes.
  3. To serve, sprinkle chopped green onions over each serving (if desired).
  1. 1. Use garbanzo beans (chickpeas) or navy beans instead of great northern beans.
  2. 2. Serve with a green salad.
  3. 3. If you use store-bought vegetable broth or stock, be sure to check the ingredients to make sure it doesn’t contain added sugar (including honey).
  4. Calories per serving: 220 (calculated with broth)
  5. Total Fat 3g
  6. Total Carbohydrate 40g
  7. Dietary Fiber 12g
  8. Sugars 6g
  9. Protein 11g
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