Five Bean Chili
Servings: 6
Ingredients
- 2 carrots peeled and diced
- 1 large onion diced
- 6 cloves garlic minced
- 1 Tb coconut oil
- 1 ½ teaspoon oregano
- 2 teaspoon chili powder
- 1 teaspoon ancho chile powder
- 1 teaspoon smoked paprika
- 3 c vegetable broth
- 1 red bell pepper diced
- 1 jalapeno pepper minced (optional)
- 2 Tb tomato paste
- ½ teaspoon salt
- ½ teaspoon black pepper
- 15 oz black beans canned
- 15 oz kidney beans canned
- 15 oz great northern beans canned
- 15 oz garbanzo beans canned
- 15 oz pinto beans canned
- 2 c fresh baby spinach leaves 1/2 cup frozen can be used instead
Instructions
- To begin, heat the coconut oil in a Dutch oven over medium heat.
- Toss the carrots, onion, and garlic in and sauté until the onion is just tender, about 8-10 minutes.
- When your onions are just tender, mix in your seasons and cook for one minute.
- Add the broth and peppers, tomato paste, salt and black pepper.
- Pour all of the canned beans into a colander. Rinse and drain them then add them to your Dutch oven.
- Bring this to a boil, reduce and simmer for 10 minutes.
- Stir in the baby spinach leaves and cook for about 5 more minutes.
- Give the chili a taste, and adjust the seasonings to taste.
- Serve with your favorite cornbread or some cheddar biscuits.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/five-bean-chili/Equipment Used
- Dutch oven or other soup pot
Nutrition
Serving: 1c | Calories: 270kcal | Carbohydrates: 53g | Protein: 14g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 1384mg | Fiber: 13g | Sugar: 18g
