Four-Bean Chili - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 large onions, chopped
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 4 ounces tomato paste (about 1 tube)
- 1/4 cup chili powder
- 1 teaspoon chipotle powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 4 cloves garlic, chopped
- 6 cups vegetable broth
- One 28-ounce can diced tomatoes
- 2 cups canned (drained) or frozen corn
- One 15-ounce can black beans
- One 15-ounce can garbanzo beans
- One 15-ounce can kidney beans
- One 15-ounce can pinto beans
- 2 teaspoons Worcestershire sauce
Instructions
- For the chili: In a Dutch oven over medium heat, cook the onions with 2 tablespoons of the olive oil and a pinch of salt and pepper until the onions are soft, about 3 minutes. Mix in the remaining 2 tablespoons olive oil along with the tomato paste, chili powder, chipotle powder, coriander, cumin, cayenne and garlic. Cook to toast the spices and tomato paste, 1 to 2 minutes. Then add the vegetable broth, tomatoes, corn, black beans, garbanzo beans, kidney beans, pinto beans, Worcestershire and 1 tablespoon salt. Bring to a simmer and cook for 1 hour, stirring occasionally.
- Serve the chili with the toppings bar.
- Cook's Note: This recipe also works well with ground turkey or beef. Simply brown 2 1/2 pounds of ground meat before adding the onions.
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