Here’s a healthy, easy, fast, and cheap veggie chili dish you can enjoy for the National Chili Day, over the weekend, or any time for a quick and satisfying meal. This chili has all the protein (beans) and nutrients to keep you energized, and all the flavors from traditional Texas chili dish to hit the spot. And instead of being chained to the stove, I use salsa and canned beans and tomatoes (organic, of course) to make life and clean up easier without sacrificing health, time, or money. It’s a triple win!
Enjoy the National Chili Day and the weekend with a hot and delicious bowl of chili with some tortilla chips and kick back!
2 tablespoons organic olive oil
1 small onion, chopped
¾ cup mild, medium or spicy chunky corn and tomato salsa or just tomato salsa; preferably organic (not corn or black bean salsa).
1 ½ ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
½ teaspoon chili powder
½ teaspoon fresh minced garlic or garlic powder
1 can organic black beans, rinsed & drained
1 can organic pinto beans, rinsed & drained
1 can organic kidney beans, rinsed & drained
1 can of organic puree tomatoes or tomato sauce
3 cups organic vegetable broth or water
¾ teaspoon of kosher or sea salt
¼ teaspoon of fresh grounded pepper
Avocado chunks (optional)
Hot sauce of your choice (optional)
Tortilla chips (optional)
In a large pot, heat olive oil and sauté the onions until they are translucent. Add salsa, cumin, chili powder, oregano and garlic, and stir for a minute or two. Add the beans, tomatoes, broth and salt and pepper. Bring to a simmer, stirring occasionally, until the chili is thickened; about 10-15 minutes. Taste and season to your liking. You can serve with avocado chunks, cilantro, tortilla chips and hot sauce if you prefer. Enjoy!