Quick Three-Bean Chili

Truth be told, I’ve struggled with chilis in the past. They either come out too water or too bland, however recently a friend tipped me off and shared with me his phenomenal and lightning-quick recipe that makes a delicious, nutritious, and hearty meal. 

I hope you all enjoy it and have a great October! Also be sure to check back soon for some exciting news and big changes to BYOL! I like to serve this piping hot on top of a fresh bed of chopped greens.

Perhaps the best thing about this recipe is it takes only 20 minutes prep and just another 10 to cook!

There are two additional serving options below to help jazz this recipe up if you choose.

Basic recipe:

1 16 ounce jar of your favorite salsa

1 14.5 ounce can of crushed tomatoes (I like to us Pomi)

1 can no-salt added pinto beans

1 can no-salt added kidney beans

1 can no-salt added black beans

½ cup of water or veggie broth

1 red onion – finely chopped

2 carrots – finely chopped

2 cloves garlic – finely chopped

½ jalapeno pepper - diced (more depending how spicy you want it)

2 teaspoons chili powder

1 teaspoon cumin

½ teaspoon turmeric

½ teaspoon ginger

Black pepper and salt to taste

Fresh cilantro and cubed avocado to garnish (optional)

Start by chopping the onions and carrots and placing them in a large pot and saute them together for 4 or 5 minutes until the onions starts to soften. Then add the diced jalapeno and garlic and continue to saute for two more minutes. 

Then add in the crushed tomatoes the jar of salsa and the three cans of beans. Now add the spices and mix well. Taste and adjust the spices to your preference. Bring the entire pot to a simmer. Once everything is hot it is ready to serve. 

Option 1: Blend ½ cup of cashews with nutritional yeast, 1 clove of garlic, juice of ½ a lemon and some salt in ½ cup of water to make a smooth, creamy but still thick cashew cheese. Once done, stir in finely chopped green onions and fresh mint until well combined. Place a dollop on top of the chili to simulate sour cream.

Option 2: steam or bake two large potatoes while chili is cooking. Once soft, cube the potatoes and add to the chili to make it extra hearty!

Happy fall!

As always the information presented in this blog is for educational purposes only. It should not be considered as specific medical, nutritional, lifestyle, or other health-related advice.