Submitted by: Amy Kirk
Prep Time: 0 Seconds
Cook Time: 0 Seconds
Servings: 6
Although this is called chili, it doesn't resemble chili at all. It is not a bean salad more like a topping voer brown rice.
1 c. green bell pepper
15 oz. canned black beans
15 oz. canned kidney beans
15 oz. cooked chickpeas
sea salt to taste
1 tbsp. coconut oil
2 c. onion
2 tbsp. garlic
1 tsp. chili powder
1 dsh. ground cumin
1 whole tomato puree
1 can vegetable broth
Heat oil in a dutch oven over medium heat. Add onions and garlic and cook for 5-7 minutes, until softened. Stir in chili powder, cumin and salt (if using). Cook, stirring 1-2 minutes. Add tomatoes and broth. Simmer 15 minutes. Stir in both peppers and simmer for 20 minutes. Drain and rinse beans and add to pot and simmer until heated through,. Serve over brown rice.
*Vegetarians serving: 2 protein, 1 carb
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