Bean & Veggies Chili

Ingredients

• 2 cups stewed tomatoesNutrition
• 2 cups Great Northern beansNutrition
• 1 tsp chili powderNutrition
• 1 tsp cuminNutrition
• 1 tsp leaves dried oreganoNutrition
• 1 tsp cayenne pepperNutrition
• 2 tbsps olive oilNutrition
• 2 cups beef brothNutrition
• 3 cloves garlic, mincedNutrition
• 1 medium red onion, choppedNutrition
• 2 medium zucchini, dicedNutrition
• long sweet potato, cubedNutrition
• 15 oz kidney beans, rinsedNutrition
• 15 oz pinto beans, rinsedNutrition

Directions

1. 1Heat olive oil in stock pan over medium high heat.
2. 2Sauté onion until golden brown.
3. 3Add chili pepper. Stir for one minute.
4. 4Add potato and 2 cups beef broth. Cover pan and reduce heat to medium. Simmer about 10 minutes - until potato is almost tender.
5. 5Add stewed tomatoes and their juices, all the beans, garlic, spices, and zucchini, Season to taste with salt and pepper.
6. 6Simmer uncovered until potato is very tender and sauce thickens, about 10 minutes.
7. 7Garnish with chopped cilantro and serve over brown rice.

Nutrition per serving

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