Maggie’s Menu: Three Bean Chili
Message from Maggie:
We had a small storm in DC last night and woke up to an ice covered city this morning. I had anticipated a chili craving coming on with the cold weather rolling in- and got all the fixings for a pot of chili.
Ingredients:
- 1 can (28 oz.) petite diced tomatoes
- 1 jar (16 oz.) salsa (Note: I like it hot but you can alter the spices by choosing a mild or medium variety)
- 1 can (15 oz.) no-salt-added black beans, drained
- 1 can (15 oz.) no-salt-added red kidney beans, drained
- 1 can (15 oz.) no-salt-added pinto beans, drained
- 1 yellow pepper, diced
- 1 red pepper, diced
- 1 tsp. chili powder
- 1 tsp. ground cumin
- Optional toppings: cheese (shredded), avocado, tortilla chips, plain yogurt, etc.
Instructions:
- Bring all ingredients to boil in saucepan, stirring occasionally.
- Simmer on medium-low heat 10 min., stirring occasionally.
- Top with optional ingredients.
Allergen information:
- This recipe is dairy free if you omit the optional toppings.
- This recipe is gluten free.
- This recipe is nut free.
- This recipe is vegetarian.
- This recipe is vegan if you omit the optional toppings.
Photographs:
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