Kidney Bean Chili With Green Pepper
photo by Anne Sainz
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 (15 ounce) cans low-sodium kidney beans
- 1 (28 ounce) can plum tomatoes (I like Hunts)
- 3 teaspoons chili powder (or to taste)
- 1⁄8 teaspoon pepper
- 2 onions, chopped
- 2 green peppers, chopped
- 6 mushrooms, cut in half and sliced
directions
- Put all ingredients in a large covered skillet or pot (at least 5 quarts). Bring to a boil, stirring frequently to prevent sticking or burning on the bottom.
- Reduce heat and simmer 30 to 40 minutes, stirring occasionally, until the vegetables are soft and the chili has thickened.
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RECIPE SUBMITTED BY
Anne Sainz
United States
In 2011, I saw a PBS Special, 3 Steps to Incredible Health by Dr. Joel Fuhrman. It inspired me to change to a Nutritarian cooking style, which focuses on the nutrient density of the foods you eat.
Since that time, I have been collecting recipes. I have found a few recipes ready to go but most of them were either too complicated for everyday use or needed some changes to fit with this eating style.