1 (15-oz) can black beans
1 (15-oz) can kidney beans
2 Tbsp olive oil
5 to 6 cups chopped vegetables, whatever is in your fridge or freezer
¼ to ½ cup vermouth, cooking sherry or white wine
1 (15-oz) can tomatoes, roughly chopped, including juice
¾ cup low-sodium vegetable broth (more as needed)
2 Tbsp fresh basil or 1 teaspoon dried (or Italian spices)
1 clove garlic, minced
2 tsp chili powder, or to taste
1½ tsp ground cumin or to taste
½ tsp paprika
Salt and pepper to taste
2 Tbsp fresh parsley, for garnish
- Empty both cans of beans into a colander and rinse well. Then dump them into a large bowl of water and let them soak while you sauté the veggies (rinsing and soaking canned beans removes 30 to 40 percent of the sodium).
- Roughly chop up 5-6 cups of your favorite vegetables and sauté in a little olive oil.
- Add ¼ to ½ cup vermouth, cooking sherry, or wine and boil uncovered for 1 to 2 minutes. This step is optional, but it deepens the ﬂavor. Then add everything else to the pot, including the rinsed and drained beans. Add more broth if you like your chili soupier.
- Simmer everything for about 40-45 minutes and enjoy. The chili gets better and better the longer it sits!
Yield: 8 servings
Per serving: Calories: 124; Total Fat: 4 g; Saturated Fat: 1 g; Total Carbohydrate: 17g; Total Sugars: 2 g (Added, 0 g); Dietary Fiber: 6 g; Protein: 7 g; Sodium: 360 mg; Potassium: 332 mg; Calcium: 42 mg; Vitamin D: 0 mcg; Iron: 2 mg.
(oz = ounce; Tbsp = tablespoon; tsp = teaspoon)
Source: Recipe and photo courtesy of Oldways, oldwayspt.org