Prep 20 mins
Cook 25 mins
I made this up the other day when I was craving something "tex-mex" but on the healthier side. It is very versatile, so feel free to adapt with whatever veggies or beans you have on hand!
- 2 tablespoons oil
- 1 bunch green onions (small) or 1 small white onion, chopped
- 2 jalapenos or 2 serrano peppers, minced
- 1 small green bell peppers or 1 small red bell pepper, chopped
- 2 stalks celery, finely chopped
- 1 medium zucchini, finely chopped
- 1⁄4 cup carrot, finely chopped
- 2 (14 1/2 ounce) cans black beans, drained and rinsed (reserve 1/4 cup of the beans)
- 1 (14 1/2 ounce) can pinto beans or 1 (14 1/2 ounce) can kidney beans, drained and rinsed
- 1 (14 1/2 ounce) can diced tomatoes with green chilies
- 1 (14 1/2 ounce) can tomato sauce
- 1⁄3 cup frozen corn kernels, thawed
- 1 1⁄2 cups water
- 2 tablespoons chili powder (use less if "hot" style chili powder)
- 1⁄4 teaspoon garlic powder
- 2 teaspoons cumin powder
- 1⁄2 teaspoon salt
- 1⁄2 cup water
- 1⁄4 cup cilantro, finely chopped
- 1 lime, juice of
- fat free sour cream (optional)
- guacamole (optional) or avocado, diced (optional)
- baked corn tortilla chips (optional)
- Heat oil in a large (4-qt or larger) pot.
- Add onions and cook over medium heat, stirring occasionally, until translucent.
- Add bell pepper and jalapeno or serrano, and cook for about a minute.
- Add celery, carrots, and zucchini, cover and cook for a few more minutes until they start to soften.
- Add the diced tomatoes, tomato sauce, corn, and pinto beans. Reserve 1/4 cup of the black beans and add the rest to the pot.
- Add 1 1/2 cups of water.
- Stir in the chili powder, garlic powder, cumin, and salt. Let the contents of the pot come to a boil.
- Meanwhile, combine the 1/4 cup reserved black beans and 1/2 cup water, and blend using a stick blender or food processor.
- Add this bean-water mixture to the pot.
- Once the chili is brought to a boil, turn down the heat and simmer for 10-15 minutes.
- Turn off the heat and stir in the lime juice and cilantro.
- Serve hot with your choice of accompaniments.
- Note: If it gets too thick, you can thin the chili by adding a couple tablespoons of water at a time until it is to your liking.
- Serving suggestion: We had this with a tablespoon each of fat-free sour cream and guacamole mixed into in each bowl, and baked tortilla chips on the side.