Vegetable Bean Chili
"I came up with this recipe after viewing others. In an effort to get alittle more protein in my diet. I cooked my own beans, but you can use store bought if you like. Beans were cooked in water without seasoning. The ingredient list is long, but the end result is great. No salt is added to this dish."
- Ready In:
- 1hr 20mins
- Ingredients:
- 18
- Yields:
-
7 1 1/2 servings
- Serves:
- 7-8
ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup diced red bell pepper
- 1 cup diced green bell pepper
- 1 cup diced orange bell pepper
- 1 1⁄2 cups diced onions
- 6 garlic cloves, minced
- 1 medium zucchini, seeds removed and diced
- 1 teaspoon paprika
- 1⁄2 teaspoon Mrs. Dash table blend seasoning
- 2 tablespoons cumin
- 2 1⁄2 tablespoons chili powder
- 2 tablespoons unsweetened cocoa powder
- 1 1⁄2 cups cooked black beans
- 1 1⁄2 cups cooked pinto beans
- 1 1⁄2 cups cooked chickpeas
- 1 (28 ounce) can no-salt-added tomato puree
- 1 (28 ounce) can no-salt-added diced tomatoes
- 1⁄4 cup flat leaf parsley, chopped
directions
- Heat oil in a large dutch oven over medium heat. Add the onions and peppers. Seasonon with alittle Mrs Dash. Stir and cook until the vegetables are tender, about 10 minutes. Add the garlic and stir. Cook for an additional minute. Add the zucchini and all remaining ingredients, except the parsley. Stir to combine. Cover the pot and bring the chili to a boil. Stir once more, reduce the heat to a simmer and cook until the zucchini is tender. Stir in the parsley and adjust the seasoning needed. Enjoy!
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