Smoky Two-Bean Vegetarian Chili - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Ann Taylor Pittman
A wee bit of canned chipotle chiles goes a long way in infusing this hearty chili with rich, smoky flavor and a hint of heat. (Cost for 4: $4.69)
Ingredients
- 1 tablespoon olive oil
- 4 garlic cloves, finely chopped
- 1 small onion, finely chopped (about 1 cup)
- 1 small green bell pepper, chopped (about 1 cup)
- 1 teaspoon ground cumin
- 1 cup water
- 2 teaspoons finely chopped chipotle chiles, canned in adobo sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 (15-ounce) cans unsalted black beans, drained
- 1 (15-ounce) can unsalted pinto beans, drained
- 1 (14.5-ounce) can unsalted petite diced tomatoes, undrained
Instructions
- Heat a Dutch oven or large saucepan over medium-high heat. Add oil to pan; swirl to coat.
- Add garlic, onion, and bell pepper; sauté 4 minutes.
- Add cumin; sauté 30 seconds.
- Stir in 1 cup water and remaining ingredients.
- Bring to a boil; cover, reduce heat, and simmer 5 minutes.
- Remove 1 cup bean mixture from pan with a slotted spoon; place in a bowl. Mash beans with a fork.
- Stir mashed beans into chili. Simmer 5 minutes.
- Ways to Riff: - Add ground turkey or ground beef for a meaty version; cook it with the veggies. - Use any other type of bean: kidney beans, chickpeas (garbanzo beans), or red beans. - Swap in 1 can of hominy or 1 cup frozen corn in place of 1 can of beans.
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