Langsung ke konten utama

EASY THREE BEAN CHILI


EASY THREE BEAN CHILI

INGREDIENTS

1 tablespoon of olive oil or 1/4 cup of water (for water saute)
1 large onion, diced
3 cloves of garlic, chopped (or 1 1/2 teaspoon of garlic powder)
2 jalapenos, seeds removed and diced (a few seeds for extra heat)
3 tablespoons of chili powder
1 teaspoon of chipotle powder
1 can (15 oz) black beans, drain and rinse
1 can of kidney beans, drained and rinsed off
1 can (15 oz) pinto beans, drain and rinse
1 can of diced tomatoes with juices
1 tablespoon of cocoa powder or a small piece of dark chocolate (approx. 1/2 oz.), Optional
1 1/2 cups of water or vegetable broth, more if necessary
Mineral salt and pepper at will

For garnish

  • Spring onions, sliced
  • Cashewsauerrahm
  • lime wedges

INSTRUCTIONS

  1. Roast: In a large saucepan, heat the olive oil over medium heat and sauté the onion for 7 minutes or until tender and translucent. Add the garlic, jalapeno, chilli and chipotle powder, cook for 1 minute or until it smells.
  2. Cooking: add the beans, tomatoes, chocolate and liquids, bring them to a boil, reduce the heat, cover them crookedly and cook them for about 15 to 20 minutes, stirring occasionally. Add more water as needed. Try it to your taste, season it with salt and pepper and add whatever you think is necessary.
  3. Serve with the sliced ​​spring onions, cashew sour cream and vegan sweet chia corn bread or jalapeno corn bread muffins.

For 4 people

Storage: Leftovers can be kept covered in the refrigerator for 5 - 6 days. Freeze up to 2-3 months in freezer-safe containers for longer storage.

This article is adapted from this site.

Komentar

Posting Komentar

Postingan populer dari blog ini

Anti-Inflammatory Diet Meal Prep Recipes Challenge | Superfood Overnight Oatmeal

Anti-Inflammatory Diet Meal Prep Recipes Challenge | Superfood Overnight Oatmeal {healthy meal prep breakfast} DESCRIPTION Superfood oatmeal porridge at night is ideal for preparing healthy meals breakfast! Blueberries, flax seeds, chia seeds and gluten-free oats help refuel your body for the whole day. INGREDIENTS • 1/2 cup blueberries, frozen or fresh, divided • 1/2 cup gluten-free oatmeal, divided • 2 tablespoons of chia, divided • 4 tsp ground flaxseed separated • 1 teaspoon ground cinnamon, divided • 1 cup almond milk or coconut milk • maple syrup for drizzle on top, if desired INSTRUCTIONS 1. Place 1/4 cup frozen blueberries on the bottom of the cups. 2. Add 1/4 cup gluten-free oatmeal. 3. Then add 1 tablespoon of chia seeds to each cup, and then 2 teaspoons ground flaxseed and 1/2 teaspoon ground cinnamon. 4. Fill each 1/2 cup with a cup of almond or coconut milk. 5. Sprinkle top with maple syrup (if desired). 6. Gently mix, then refrigerate for 2 hours or 24 hours. 7. Remov...
Posting Komentar
Baca selengkapnya

Salsa Fresca Chicken

Salsa Fresca Chicken INGREDIENTS 2 pounds boneless boneless chicken breast 1/4 tsp cumin 1/4 tsp salt 1/4 tsp black pepper 1/4 tsp garlic powder 2 cups of fresh pico de gallo 1 cup of grated Monterey Jack cheese garnish Chopped fresh coriander INSTRUCTIONS Preheat the oven to 375˚F. Place the chicken flat in a large baking dish and sprinkle it evenly with cumin, garlic, salt and pepper. Cover the chicken with the pico and top with cheese. Bake on a medium rack for 35-45 minutes or until the chicken is cooked (internal temperature 165˚F). Garnish with chopped coriander and serve hot with your favorite side dish. RECIPE NOTES: You can cut the chicken in half, cut chunks, or use chicken fillet instead of the full chicken breast to make serving easier. The cooking time can be reduced. Leftovers can be kept in an airtight container for up to 3 days in the refrigerator or up to one month in the freezer. This article is adapted from this site .
Posting Komentar
Baca selengkapnya

EASY VEGETABLE LASAGNA RECIPE – GLUTEN FREE

EASY VEGETABLE LASAGNA RECIPE – GLUTEN FREE Ingredients 1 pound zucchini trimmed and finely chopped along 9 ounces of fresh chopped spinach 24 oz ricotta cheese 3 oz parmesan 1 beaten egg 2 teaspoons minced garlic 1/4 cup fresh basil 1/4 cup fresh parsley 1/2 teaspoon chopped red pepper 24 oz marinara 12 ounces of partially defatted mozzarella 12 ounces gluten-free lasagna noodles cooked according to package instructions Instructions Heat the pan to medium temperature and spray with oil. Season strips of zucchini with salt and pepper. Cook for 8-10 minutes. (Cooking time depends on how thinly you chop the zucchini.) Remove from heat and set aside. Spray the pan again and add the spinach. Cook until the spinach fades. Transfer to a plate lined with a clean towel, and squeeze out excess moisture. Preheat the oven to 350 degrees. In a medium bowl, combine ricotta cheese, parmesan, egg, garlic, basil, parsley and chopped red pepper. Add spinach and season with salt and pepper. Brush a 13 x...
Posting Komentar
Baca selengkapnya