It’s got the smokiness of traditional meat chilis, but is much healthier and vegetarian friendly. The smokiness in this recipe came from a favorite blogger, Kath Eats. Her secret is adding a bit of unsweetened cocoa powder to the recipe, and honestly it make all the difference.
Prep Time: 10 minutes
Nutritional Information Per Serving (2 ladles of chili, 1/6 of the recipe): 300 Calories, 1.7g Fat, 800mg Sodium, 61.8g Carbs, 20.2g Fiber, 4.3g Sugar, 18.1g Protein
Ingredients
- 1 15oz can Kidney beans, drained and rinsed
- 1 15oz can Black beans, drained and rinsed
- 1 15oz can Pinto beans, drained and rinsed
- 1 cup frozen corn
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 red onion, diced
- 1 28 oz can crushed tomatoes
- 1 cup vegetable broth
- 5 garlic cloves, minced
- 1 heaping tbsp chili powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp Ghirardelli cocoa powder (unsweetened)
- 1/2 tsp garlic powder
- 1/4 tsp (or a bit less) cayenne pepper
- A couple splashes of soy sauce
- 1/2 tsp salt
- Black pepper and paprika to taste
Directions
- Chop the garlic, onion, and bell peppers. Saute lightly over medium high heat in 1-2 tsp olive oil. Meanwhile, wash the beans until all of the canning liquid is gone.
- Once the veggies have sauteed for about 5 minutes, add everything else into the pot (tomatoes, beans, spices, etc.). Bring to a boil. Reduce heat and simmer for 30 min or longer as needed.
- Once the chili is done cooking, you can top it with anything you like: 1 Tbsp cheese, fat free sour cream or 0% greek yogurt, or tortilla chips. I served mine with a piece of cornbread (of course)!
Adapted from KathEats.com
