VEGGIE CHILI

VEGGIE CHILI

Soups and chilis are very popular during the winter season and well some aren't so health friendly.  Beans are a great source of fiber, protein (6 to 7 grams in 1/2 cup) you only get about 100 calories per 1/2 cup, They offer complex carbohydrates (mostly fiber) which can aid in reducing cholesterol.   Beans also offer some B vitamins and thiamin (long cooking times on high heat can cause some vitamin loss) and they also contain minerals like iron, phosphorous, magnesium, manganese, potassium, copper, calcium, and zinc.

You'll love this recipe because it is quick and easy, as well as good for you! You can use as many different

variety of beans you like but this is how I make it.

Here's what you need:

1 can black beans

1 can of garbonzo beans

1 can light kidney beans

1 can of italian style diced tomatoes

1/2 of red onion small diced

1 bell pepper small diced (any color is fine)

1 bay leaf

1 tsp. cumin

1 tsp. ground coriander

1 to 4 tbsp of chili powder (depends on how spicy you want it)

2 pinches of thyme

1/4 cup of lime juice (optional)

Add all ingredients to a 5 quart sauce pan (except for the lime juice)

Bring to a boil and reduce heat to a simmer.   Simmer for 30 to 60 minutes and serve.   If you want to use the lime juice add it now.

You can also make this in a crock pot, cook on low for 2 to 4 hours.

Enjoy!

Jacqui Allen