Three Bean Vegetable Chili

Here’s another Engine 2 recipe. This hearty chili is packed with plant protein and fiber (thanks to the three different types of beans). All the nutritious ingredients get thrown into one pot for a quick, homemade, meal that will keep you fueled for the rest of the day. With whole-grain Wasa crackers for dipping or crumbling on top, you'll get a satisfying crunch with every bite.  Makes 1 medium serving.
Ingredients:
·         a little purified water for ‘frying’
·         ¼ onion, diced
·         1 bell pepper, diced
·         1 tsp. chili powder
·         ½ tsp. cumin
·         ½ cup low-sodium vegetable broth
·         ½ cup kidney beans, rinsed
·         ¼ cup black beans, rinsed
·         ¼ cup pinto beans, rinsed
·         ½ can diced tomatoes
·         Sea salt and pepper to taste
·         Serve with: 2 Wasa whole-grain crackers
 
Method:
1.    Heat a pot with a little water over medium-low heat.
2.    Sweat the onion until softened, about 5-10 minutes.
3.    Add bell peppers, chili powder, and cumin. Stir and cook for another minute.
4.    Add all the beans, canned diced tomatoes and vegetable stock/broth to onion mixture and adjust seasonings to taste.
5.    Bring the soup to a boil, then simmer for 15-20 minutes until some of the liquid has evaporated and chili thickens. Serve with Wasa crackers.
 
Go here to print this recipe:  recipe_three_bean_vegetable_chili.docx