We are officially in the midst of autumn, everyone! Now that we are all anticipating Thanksgiving I thought I'd kick off the holiday season with my go to chili recipe. This is not only a fall stable, but it's healthy, hearty, filling, and very warming! Putting a healthy and wonderful twist on a classic family recipe. I usually make this whole batch and eat it throughout the week.
You will need:
Makes About 7 Servings
2 cans kidney beans
1 can black bean
1 can white bean
28 oz can diced tomatoes
14.5 oz can fire roasted tomatoes
6 oz can tomato paste
1/2 cup chopped white onion
2 medium red bell pepper
2 1/2 cups frozen corn
1 1/2 Tbs minced garlic
1/2 can water (from empty bean can)
1 Tbs chili powder + 1 Tbs Cumin
Salt and pepper to taste
Heat up a big pot on medium heat. Splash some water (about 1/4 cup), onions, and garlic to simmer until onions are clear and garlic is fragrant.
Place the rest of the ingredients into the pot and stir to combine.
Let simmer on medium-low heat for about 1-2 hours or until beans are tender.
Serve with a some corn bread and top with nutritional yeast and corn chips and you have yourself one hearty, festive, and delicious meal!