This healthy, budget-friendly chili is great option for when you are short on time or money.
I came up with this recipe after our local grocery store had dry beans on sale. I had been looking to add a vegetarian dish to my recipe arsenal, as well as something budget-friendly, and this dish does both. Using bagged dry beans instead of canned beans is not only cheaper, but you also save money a second time by being able to cook them all at once and freeze what you don’t use for future use.
Yield: 4-6 servings
Ingredients
- 3 cups black beans
- 3 cups small red beans
- 1 medium-sized sweet onion, chopped
- 1/2 green bell pepper, chopped
- 28 oz. can whole tomatoes
- 2 tbsp tomato paste
- 2 cloves garlic
- 1 tbsp chili powder
- 2 tsp cumin
- 1/2 tsp ground coriander
- 1 tsp paprika
- salt to taste
- your favorite toppings (I used sour cream, cheddar cheese, cilantro, and avocado)
- Olive oil for cooking
Method
If using dry beans, cook according to the instructions on the bag.
Preheat a little olive oil in a nonstick pan. Add onion and bell pepper. Cook for about 5-7 minutes until soft.
While onion and bell pepper cook, put 1 cup black beans, 1 cup red beans, and whole tomatoes (just the tomatoes; no juice yet) in a food processor or blender and blend until smooth.
Once the onion and bell pepper are soft, add garlic and cook for about 30 seconds.
Add spices, mix, and toast for about 1 minute. Add tomato paste, mix, and cook for about 1 minute.
Add juice from canned tomatoes and the bean/tomato puree. Mix well. Turn heat down to a simmer, cover pan, and cook for 20-30 minutes, mixing occasionally.
Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)