I wanted to share one of my favorite easy to make plant-based cool weather recipes! As many of you know, chili recipes can be made as complex or as simple as you like. This particular chili is made to be as tasty as possible while using a minimal amount of ingredients. By using canned beans and tomatoes, you can throw my Four-Can Chili together in just a matter of minutes for your next party or for a healthy and delicious dinner.
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1 (28-ounce) can crushed tomatoes
1 (15-ounce) can black beans
1 (15-ounce) can cannellini beans
1 (15-ounce) can chickpeas
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
*optional* 1/2 teaspoon red pepper flakes
1. In a large stock pot, combine the tomatoes, black beans, cannellini beans, and chickpeas and their liquids with the chili powder, garlic powder, onion powder, cumin, and red pepper flakes (if using). Bring the chili to a boil over medium-high heat. Cover, reduce the heat to medium-low, simmer for 25 minutes, and serve.
PER SERVING
Calories: 185; Total fat: 1g; Carbohydrates: 33g; Fiber: 13g; Protein: 11g