Three-Bean Chili with Veggies
1 clove fresh garlic, minced
½ teaspoon all-purpose seasoning
¼ cup carrots, diced
½ cup frozen corn
½ cup bell peppers, diced
½ cup zucchini, diced
1 teaspoon chili powder
½ teaspoon oregano
2 cups water
½ teaspoon cumin
1 cup tomatoes, diced
1 ½ cups pinto beans, cooked
1 ½ cups small red kidney beans, cooked
1 ½ cups black beans, cooked
½ cup tomato paste
1 teaspoon rice vinegar
2 tablespoons fresh cilantro, chopped
Three-Bean Chili is the perfect chili recipe for those who want a hearty meal without beef or turkey. It offers a tremendous amount of protein and fiber but is low in fat and calories.
Combine all ingredients in a large saucepan.
Cook on medium-high heat for 15 minutes.
Simmer for another 20 minutes, then serve.
Make it a point to clean out your spice cabinet regularly. Dusty dried herbs and crusty, moisture-logged spices may not make you ill, but they won't do anything good for your cooking. Make it a point to toss any ground spices and herb blends that are more than three years old.