Nutritional Wisdom with Carly Pollack

Three Bean Chili

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Three Bean Chili Three Bean Chili

1 medium red bell pepper
1 1/2 tbsp coconut oil
1/2 cup onion, diced
1 tsp cumin
1/2 tsp crushed red pepper
1/2 tsp paprika
sea salt, to taste
2 cloves garlic, thinly sliced
1 cup vegetable stock
3/4 cup butternut squash, cubed
1 14oz can diced tomatoes
1/2 can pinto beans, drained and rinsed
1/2 can cannellini beans, drained and rinsed
1/2 can kidney beans, drained and rinsed
1/4 cup green onions, sliced

Preheat broiler. Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a plastic bag; seal. Let stand 15 minutes. Peel and chop peppers. Heat a Dutch oven over medium-low heat. Add oil to pan; swirl to coat. Add onion; cook 15 minutes, stirring occasionally. Stir in cumin and next 4 ingredients (through garlic); cook 2 minutes, stirring frequently. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.

2 Servings

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