- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 230.8
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 941.0 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 14.3 g
- Protein: 11.9 g
Ebony and Ivory Veggie ChiliSubmitted by: JMEEKERWV
IntroductionThese simple but tasty beans are a base for many of my meals. Delicious as is, or with chicken breast or smoked sausage to make more of a meal. These simple but tasty beans are a base for many of my meals. Delicious as is, or with chicken breast or smoked sausage to make more of a meal.
1 Onion, Chopped
3 stalks Celery Chopped
2 Medium Carrots, Chopped
1 Bell Pepper, seeded and chopped
1 T EVOO
3 Clove Garlic
1 T Ground Cumin
1 T Smoked Paprika
1 T Ancho Chile Powder
3 Bay Leaves
2 15 oz Cans Black Beans
2 15 oz Cans Cannellini Beans or other white bean
1 28 oz Can Whole Peeled Tomatoes, pulsed in blender or food pro
Salt and Pepper to taste
Reduce heat to medium and sweat Onion, Celery, Carrots, and Bell pepper until onions are soft and begining to become translucent, a pinch of salt helps this along.
Add Garlic, Cumin, Paprika, and Chili and stir until fragrant, about 1 minute. (If you don;t have the smoked paprika and ancho powder, substitute 2 T no salt Chili Powder)
Once your aromatics are nice and brown and smelling awesome, stir in the tomatoes and scrape up all that yumminess from the bottom.
Add the beans. Rinsed will make a "cleaner" tasting chili but you loose some soluble fiber. I like to leave the can juices, but do whichever you prefer.
Bring to a bubble then knock the heat back to a simmer for 20 mins. Flavor will develop more if you let this simmer a long tine, but it will be yummy already at this point.
Serving Size: Makes 10 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JMEEKERWV.