Spicy Three-Bean Chili
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!
Servings 6
Calories 220 kcal
- 1 tablespoon extra-virgin olive oil
- 1/2 cup chopped red onion
- 2 cloves garlic, minced
- 3 cups Vegetable Broth or water
- 1 15-ounce can black or pinto beans, rinsed and drained
- 1 15-ounce can great northern beans, rinsed and drained
- 1 15-ounce can kidney beans, rinsed and drained
- 1 10-ounce can diced tomatoes and green chiles (mild, medium, or hot)
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon salt
- Pinch of ground cloves
- Pinch of cayenne pepper
- Chopped green onions optional
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.
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.
To serve, sprinkle chopped green onions over each serving (if desired).
- Use garbanzo beans (chickpeas) or navy beans instead of great northern beans.
- Serve with a salad.
- 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). I like to use Kitchen Basics Unsalted Vegetable Broth.
Calories: 220kcalCarbohydrates: 40gProtein: 11gFat: 3gFiber: 12gSugar: 6g