Veggie Bean Chili Recipe

One of the best parts about the fall is adding some of your warmer yummy healthy dishes back into your life. My vegetarian bean chili recipe is one of my favorite fall meals. It is nourishing to the body and super simple to make so you won’t need to spend hours in the kitchen preparing a healthy meal. If you’d like to add ground turkey or beef to this recipe you can for some added protein.

Vegetarian Bean Chili Grocery List:

• 2 cans of black beans
• 1 can of white kidney beans
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons chili powder
• 1 1/2 teaspoons cumin seeds, or ground cumin
• 2 medium onions, coarsely chopped
• 1 pound mushrooms, sliced
• 1 can of diced tomatoes
• 1/4 cup water
• 5 1/2 cups vegetable broth
• 1 6-ounce can tomato paste
• 1/2 cup chopped fresh cilantro
• 2 limes, cut into wedges
• 1 Avocado
• 1/2 teaspoon of curry
• Optional organic ground beef, turkey or chili

Directions:

1. You can use a crock pot or a big pot.
2. Rinse all of the beans in a strainer to get rid of the sodium from the cans
3. In a skillet combine oil, chili powder, cumin and curry. Place over high heat and stir until the spices sizzle, about 30 seconds.
4. Add onions, mushrooms and water.
5. Cover and cook, stirring occasionally, until the vegetables are juicy, 5 to 7 minutes.
6. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10 to 15 minutes.
7. Add broth, tomato paste and mix well.
8. Place the beans in the pot and pour the hot vegetable mixture over the beans. Turn heat to high. Put the lid on and cook for 15 minutes then cook on low for an hour.
9. Garnish your chili with slices of Avocado and Cilantro
10. If you use the crock pot you can put everything in at once and cook on low for 6-8 hours

Looking for more healthy recipes that are easy to make and support your hormones? Check out my new recipe book full of healthy morning drinks, breakfast, lunch, dinner and treats!