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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I made this up the other day when I was craving something tex-mex but on the healthier side. It is very versatile, so feel free to adapt with whatever veggies or beans you have on hand! Ingredients:
2 tablespoons oil |
1 bunch green onions (small) or 1 small white onion, chopped |
2 jalapenos or 2 serrano peppers, minced |
1 small green bell peppers or 1 small red bell pepper, chopped |
2 stalks celery, finely chopped |
1 medium zucchini, finely chopped |
1/4 cup carrot, finely chopped |
2 (14 1/2 ounce) cans black beans, drained and rinsed (reserve 1/4 cup of the beans) |
1 (14 1/2 ounce) can pinto beans or 1 (14 1/2 ounce) can kidney beans, drained and rinsed |
1 (14 1/2 ounce) can diced tomatoes with green chilies |
1 (14 1/2 ounce) can tomato sauce |
1/3 cup frozen corn kernels, thawed |
1 1/2 cups water |
2 tablespoons chili powder (use less if hot style chili powder) |
1/4 teaspoon garlic powder |
2 teaspoons cumin powder |
1/2 teaspoon salt |
1/2 cup water |
1/4 cup cilantro, finely chopped |
1 lime, juice of |
fat free sour cream (optional) |
guacamole (optional) or avocado, diced (optional) |
baked corn tortilla chips (optional) |
Directions:
1. Heat oil in a large (4-qt or larger) pot.
2. Add onions and cook over medium heat, stirring occasionally, until translucent.
3. Add bell pepper and jalapeno or serrano, and cook for about a minute.
4. Add celery, carrots, and zucchini, cover and cook for a few more minutes until they start to soften.
5. Add the diced tomatoes, tomato sauce, corn, and pinto beans. Reserve 1/4 cup of the black beans and add the rest to the pot.
6. Add 1 1/2 cups of water.
7. Stir in the chili powder, garlic powder, cumin, and salt. Let the contents of the pot come to a boil.
8. Meanwhile, combine the 1/4 cup reserved black beans and 1/2 cup water, and blend using a stick blender or food processor.
9. Add this bean-water mixture to the pot.
10. Once the chili is brought to a boil, turn down the heat and simmer for 10-15 minutes.
11. Turn off the heat and stir in the lime juice and cilantro.
12. Serve hot with your choice of accompaniments.
13. Note: If it gets too thick, you can thin the chili by adding a couple tablespoons of water at a time until it is to your liking.
14. Serving suggestion: We had this with a tablespoon each of fat-free sour cream and guacamole mixed into in each bowl, and baked tortilla chips on the side.
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