Two Bean Vegetarian Chili – 21 Day Fix Approved
This chili is a snap to make with pantry staples and becomes a satisfying meal for lunch or dinner. You can add browned lean ground beef or turkey to add more protein to this meal. Black beans and cannellini (white) beans can be substituted for pinto beans and kidney beans.
(Courtesy of Beachbody and Transform 20)
Containers: 1 green, 1 yellow, 1/2 tsp
Yields 6 servings, approx. 1¼ cups each)
- 1 Tbsp. olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 2 tsp. minced garlic
- 2 cups low-sodium vegetable broth
- 1 (14.5-oz.) can diced tomatoes, do not drain
- 1 (4-oz.) can diced green chiles, do not drain
- 2 Tbsp. all-natural tomato paste
- 1½ tsp. chili powder
- ½ tsp. ground cumin
- 1 tsp. sea salt (or Himalayan salt)
- 1 (15-oz.) can pinto beans, drained, rinsed
- 1 (15-oz.) can kidney beans, drained, rinsed
- Heat oil in medium saucepan over medium-high heat.
- Add onion and bell pepper; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.
- Add garlic; cook, stirring frequently, for 1 minute.
- Add broth, tomatoes, chiles, tomato paste, chili powder, cumin, and salt. Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 10 minutes.
- Add pinto beans and kidney beans; cook, stirring occasionally, for 10 minutes.
- Ladle evenly into six serving bowls.