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Crunchy Bean Chili

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    This flavourful one-pot chili is easy to put together with little cleanup,  leaving you more time for campfire storytelling. Once upon a time there was a  mutant kidney bean ...

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    1 tsp (5 mL) chili powder1 tsp (5 mL) cumin1 tsp (5 mL) dried  oregano1/2 tsp (2 mL) garlic powder1/2 tsp (2 mL) cinnamon1/4 tsp (1  mL) black pepper2 - 16 oz (475 mL) cans kidney beans, drained and  rinsed1 - 28 oz (796 mL) can unsalted diced tomatoes1 - 5 1/2 oz (160  mL) can unsalted tomato paste1 Tbsp (15 mL) extra-virgin olive oil1  medium yellow onion, diced1 red bell pepper, diced1 medium zucchini,  diced 2 cups (500 mL) whole grain baked tortilla chips, broken into pieces  (optional)Monterey Jack or Swiss cheese, grated (optional)

    At homeIn small reusable container, combine chili powder, cumin,  oregano, garlic powder, cinnamon, and pepper.

    Drain and rinse beans; place them in separate reusable container along with  canned tomatoes and tomato paste.

    At campHeat oil in pan on camp stove or in sturdy Dutch oven on  grill over campfire. Cook onion for 3 minutes, stirring often. Stir in red bell  pepper and zucchini; cook 4 minutes more.

    Stir in contents of spice and bean mixture containers; simmer for 10 minutes,  stirring often to prevent burning.

    Place chili in serving bowls and top with broken tortilla chips and cheese,  if desired.

    Serves 4.

    Each serving contains: 321 calories; 13 g protein; 4 g total fat (1 g sat.  fat, 0 g trans fat); 55 g carbohydrates; 14 g fibre; 468 mg sodium

    source: "Get Fired Up", alive #346, August 2011

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    Crunchy Bean Chili

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