What’s better than a big bowl of chili on a cold night. I pulled out this black bean and vegetable chili from the archives, updated it a bit, and loved it! I should have done that sooner. We both really enjoyed it and since it’s a great cook once, eat twice meal, it’s just the kind of recipe we use regularly.
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Two types of beans for protein and fiber, lots of veggies, and good spices, make this a tasty, healthy meal. It uses simple ingredients and comes together quickly, but it’s really best served after it’s simmered for a while to thicken up. I think it gets even better the next day or two so leftovers are delicious.
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3 small red potatoes, diced into bite size pieces
1 small onion, diced
1 chopped rib of celery
3 cloves of garlic, minced
1 can of black beans
1 can of kidney beans
1 can organic corn, rinsed and drained
1 can diced tomatoes. I like using the fire roasted
2 tsp chili powder, more depending on taste
1 tsp cumin
1 tsp coriander
1 tsp paprika
salt & pepper
option to add hot sauce
Start by sautéing onion over medium heat oil. Give a good pinch of salt.
Chop the celery and add it in.
Mince the garlic and toss it in.
Add the seasoning and more salt, then keep cooking for a few minutes.
Add the potatoes, beans with their liquid, tomatoes, and corn.
Bring to a boil, then reduce heat to a low/medium simmer. Cook for at least 25 minutes, until potatoes are soft and cooked through.
Taste and add more salt if needed. Add hot sauce if you want a kick.
I like to stir through a big spoonful of yogurt at the end to make it creamier. Trust me on this one.
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Makes about 4-5 servings.
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