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Bean & Veggies Chili
A hearty and filling chili.
2 tbsps olive oil
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> red onion, chopped
1 tsp chili powder
2 cups beef broth
long sweet potato, cubed
2 cups stewed tomatoes
15 oz kidney beans, rinsed
15 oz pinto beans, rinsed
2 cups Great Northern beans
3 cloves garlic, minced
1 tsp cumin
1 tsp leaves dried oregano
1 tsp cayenne pepper
2 medium zucchini, diced
Heat olive oil in stock pan over medium high heat.
Sauté onion until golden brown.
Add chili pepper. Stir for one minute.
Add potato and 2 cups beef broth. Cover pan and reduce heat to medium. Simmer about 10 minutes - until potato is almost tender.
Add stewed tomatoes and their juices, all the beans, garlic, spices, and zucchini, Season to taste with salt and pepper.
Simmer uncovered until potato is very tender and sauce thickens, about 10 minutes.
Garnish with chopped cilantro and serve over brown rice.
in 1 serving of Bean & Veggies Chili.
, 64% carbs, 18% protein.
Calorie Counter 100% Free
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