Description
A hearty and flavorful chili suitable for the Daniel Fast.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 can (28 oz) diced tomatoes
- 2 cans (15 oz each) kidney beans, rinsed
- 1 can (15 oz) black beans, rinsed
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add bell pepper, carrots, and celery, cook for 5 minutes.
- Stir in diced tomatoes, kidney beans, black beans, and vegetable broth.
- Season with chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Serve hot and enjoy.
Notes
- Adjust spices to your taste.
- Serve with whole grain bread or over rice if desired.
- This chili can be stored in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: daniel fast chili recipe