Tailgate Chili With Black and Red Beans

"This is adapted from a recipe on drfuhrman.com. I made some changes to better fit our taste preferences. This chili recipe adds interest by using two types of beans along with frozen corn. It makes a big batch and freezes well."
 
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photo by Anne Sainz photo by Anne Sainz
photo by Anne Sainz
Ready In:
1hr 15mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Chop plum tomatoes. I like to use a blender or food processor but be careful not to over process.
  • Drain and rinse beans and mix with corn. Set aside.
  • Chop onions, garlic and green peppers. Set aside.
  • Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add onions, garlic and peppers. Cook over medium high heat, stirring frequently, adding small amounts of water as needed to prevent sticking. (About 10 min).
  • Stir in tomatoes, beans, corn, chili powder, cumin and cilantro. Bring to a boil, stirring frequently. Reduce heat, cover and simmer for 20 minutes, stirring occasionally.

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RECIPE SUBMITTED BY

In 2011, I saw a PBS Special, 3 Steps to Incredible Health by Dr. Joel Fuhrman. It inspired me to change to a Nutritarian cooking style, which focuses on the nutrient density of the foods you eat. Since that time, I have been collecting recipes. I have found a few recipes ready to go but most of them were either too complicated for everyday use or needed some changes to fit with this eating style.
 
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