 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 |
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