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.
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.
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.
Makes about 4-5 servings.
