Easy Weeknight 3 Bean Chili

The mighty bean!  One cup of beans is low in fat and calories while containing over 15 grams of plant protein and around 15 grams of fiber.  Beans are a low-glycemic carb and high in resistant starch which in turn makes them a prebiotic food that nourishes the microbiome (1). In other words, they are good for gut health which promotes a healthy immune system.

Busy schedules don’t mean we need to sacrifice healthy eating and with such a simple list of ingredients, this chili is a perfect weeknight meal.

With beans as a base, adding in more ingredients will provide even more nutrients and different textures.  Try adding mushrooms, chopped sweet potatoes, chopped zucchini or corn!

On it’s own this chili will satisfy, but trying topping with crushed tortilla chips and sliced avocado or serve with a salad or side of healthy grains.

This recipe comes together so quickly and can be ready in 30 minutes, however allowing it to simmer longer will bring the flavors together even more.  Leftovers the next day will taste even better! Enjoy!

[lt_recipe name=”Easy weeknight chili” servings=”6″ prep_time=”15″ cook_time=”30″ total_time=”45″ difficulty=”Easy” summary=”This chili is so easy to prepare it makes for a perfect weeknight meal. ” print=”yes” image=”https://myplantbasedglow.com/wp-content/uploads/2022/03/chili-with-quinoa-263×300.jpg” ingredients=”1 tbsp olive oil;1 tsp chili powder;½ tsp paprika;½ tsp cumin;½ tsp oregano;½ tsp salt;3 cloves garlic, minced;½ cup diced onion;½ cup diced bell pepper;2 tbsp fresh cilantro, chopped;(2) 15 oz cans pinto beans w/ chili sauce;(1) 15 oz can black beans, drained and rinsed;(1) 15 oz can red kidney beans, drained and rinsed;(1) 28 oz can crushed fire roasted tomatoes;½ cup water (if needed);” ]In a large sauce pan over medium high heat, add olive oil and allow to heat up. ;Once oil is ready, add garlic and allow to cook for 30 seconds, don’t allow it to burn. ;Add diced onions and peppers and cook for 3-4 minutes, until onions are translucent. ;Pour in crushed tomatoes, chili powder, paprika, oregano and salt. ;Turn down to low and allow to simmer for 10 minutes. ;Add all beans, mix well and allow to simmer another 10 minutes. Add chopped cilantro and water (if needed). Allow to simmer for an additional 10 minutes. ; To serve, ladle into soup bowls and top with desired ingredients.  Picture shown with chili served with quinoa and sliced avocado. [/lt_recipe]