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Celebrate National Chili Day tomorrow
| Health tips: Three bean chili | | | Dear Reader,
National Chili Day is tomorrow! Celebrate this year with a warm bowl of this delicious and healthy three bean chili from my cookbook, Cook Smart, Eat Well. This recipe has simple ingredients, bold flavors and is easy to make.
To reduce the sodium in this recipe, purchase low-sodium canned beans or make sure to rinse the beans before adding them to the soup. Enjoy!
Ingredients: |
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1 teaspoon olive or canola oil
1 white onion, diced
1 tablespoon minced garlic
2 poblano peppers, seeded and diced
1 pound lean ground beef
1 can pinto beans, rinsed
1 can navy beans, rinsed
1 can black beans, rinsed |
3 cans low-sodium diced tomatoes
2 cups unsalted vegetable stock
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon Tabasco
2 limes, freshly squeezed
¼ cup chopped fresh cilantro |
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| Heat a large soup pot over medium heat. Once warm, add the oil, onions, garlic and poblano peppers to the pot and sauté about 2-4 minutes until they start to soften. Add the ground beef and cook until it’s fully browned. Then add the beans, diced tomatoes, vegetable stock, spices, Tabasco, and freshly squeezed lime juice. Simmer approximately 20 minutes. Taste and adjust the spices if needed. Garnish each bowl with fresh cilantro and serve immediately. |
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Happy cooking,
Jennifer A. Welper, Wellness Executive Chef Author of Cook Smart, Eat Well |
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