4 Bean Chili {adapted from Gracious Pantry}

Just a quick post today friends for Tasty Tuesdays.

Last night I made this recipe for clean eating 4 bean chili, but revised it a bit to fit our tastes and preferences. It was so so good, it's healthy, and can be cooked in 30 minutes...perfecto. I added carrots to the recipe to get a vegetable in there and all canned items I used "no salt added" or "low sodium". Billy said it was his favorite chili I've made to date - and it's MEATLESS. Success! The original recipe calls for a 28oz can of diced tomatoes, but since we like our chili with a little kick, I used 1 15oz can of diced tomatoes and 1 15oz can of diced tomatoes with green chilies. If you don't like your chili spicy, just use the regular diced tomatoes. 

 

Clean Eating 4 Bean Chili

(adapted from The Gracious Pantry)

What you need:

5 cloves garlic, chopped fine

1 medium yellow onion, chopped

3/4 cup carrots, chopped

1 tbsp. olive oil

1 (15 oz) can diced tomatoes, no salt added

1 (15 oz) can diced tomatoes with green chilies

1 (15 oz) can black beans

1 (15 oz) can pinto beans

1 (15 oz) can kidney beans

1 (15 oz) can chili beans

2 tsp. ground cumin

1 tbsp. chili powder

3 cups vegetable broth

Directions:

1. Saute the carrots, onions, and garlic in the olive oil using a medium sized soup pot

2. Add all other ingredients and stir to combine.

3. Bring to a boil. Allow to boil for approximately 10-15 mins and remove from heat.

4. Allow to cool and serve.

*I like to add the spices to the carrots, onion, and garlic a couple minutes prior to the other ingredients. It makes it much more flavorful!

Bon Appetit!


**I posted my weekend recap late yesterday, so if you missed it, go check it out!
it's a good one :)