This chili is full of colorful vegetables and that is part of what makes this dish so powerful! A good saying to keep in mind is, “a variety of color equals a variety of nutrients.” These nutrients are called phytonutrients and they have many roles within the body; just as all nutrients do, they help our body at the cellular level. Phytonutrients help our cells work to reduce toxins in the body. In addition to this, they are actively involved in improving the body’s stress response and reducing inflammation. So, why not load up your food with extra veggies, right?! That is exactly what we did here.
In addition to the vegetables called for in the recipe, we added in mushrooms, celery, and green and purple cabbage. Get creative and add in any of your favorite veggies! We also made sure to make a big batch of this chili so we can put some away in the freezer…we love to get several meals out of one time of cooking!
- 1 tbsp. olive oil
- 1 medium onion, chopped
- 2 whole carrots, peeled and dice
- 4 cloves garlic, minced
- 1 sweet red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño pepper, fresh, finely chopped
- 2 tbsp. chili powder
- 1 tsp. cumin
- 1 cup low sodium, organic kidney beans
- 1 cup low sodium, organic pinto beans
- 28-oz can low sodium, organic tomatoes, chopped (reserve juice)
- ½ tsp. freshly ground pepper
- 2 tbsp. parsley, finely chopped
- Avocado for topping
- In a large (preferably non-aluminum) soup kettle, heat oil over low heat.
- Add onion, carrot, garlic, peppers and any additional vegetables of your choice. Stir.
- Cover and cook until vegetables are soft – about 10 minutes.
- Remove lid, add chili powder and cumin and cook an additional 2-3 minutes, stirring occasionally.
- Add beans, tomatoes (and their juice), and pepper. Stir. Simmer 20 minutes.
- Serve and top with parsley and avocado. Enjoy!