By michelle s
Heat 1 tablespoon of olive oil in a medium-sized pot over medium heat.
Add 2 cloves of minced garlic, and sauté for 1 minute until fragrant.
Add 1/2 cup of chopped bell pepper & onion to the pot, and sauté for 3-4 minutes until softened.
Stir in 1 teaspoon of cumin and 1 teaspoon of chili powder, cooking for another minute to bloom the spices.
Add 1 cup of mixed beans and 1 cup of crushed tomatoes to the pot. Stir to combine.
Lower the heat and let the mixture simmer for 25 minutes, stirring occasionally, until the chili thickens and the flavors meld.
Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, and adjust seasoning to taste.
Serve the chili hot with a small piece of warmed cornbread on the side.
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This Vegetarian Main Course Comfort Food recipe is ready in 45 minutes and features mixed beans (kidney, black, pinto), crushed tomatoes, bell pepper & onion and other delicious ingredients. Contains 350 calories total.
Heat 1 tablespoon of olive oil in a medium-sized pot over medium heat.
Add 2 cloves of minced garlic, and sauté for 1 minute until fragrant.
Add 1/2 cup of chopped bell pepper & onion to the pot, and sauté for 3-4 minutes until softened.
Stir in 1 teaspoon of cumin and 1 teaspoon of chili powder, cooking for another minute to bloom the spices.
Add 1 cup of mixed beans and 1 cup of crushed tomatoes to the pot. Stir to combine.
Lower the heat and let the mixture simmer for 25 minutes, stirring occasionally, until the chili thickens and the flavors meld.
Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, and adjust seasoning to taste.
Serve the chili hot with a small piece of warmed cornbread on the side.
Calories per Serving: 350
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