Description
A healthy and flavorful chili recipe suitable for the Daniel Fast.
Ingredients
Scale
- 2 cups chopped onions
- 4 cloves garlic, minced
- 2 bell peppers, chopped
- 2 cans diced tomatoes (28 oz each)
- 2 cans kidney beans, rinsed and drained
- 2 cans black beans, rinsed and drained
- 1 cup corn, frozen or fresh
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- Salt to taste
Instructions
- Heat a large pot over medium heat.
- Add onions and garlic, sauté until onions are translucent.
- Add bell peppers and cook for another 5 minutes.
- Stir in diced tomatoes, beans, corn, and vegetable broth.
- Add chili powder, cumin, and salt. Stir well.
- Bring the mixture to a boil, then reduce heat to low.
- Simmer for 30 minutes, stirring occasionally.
- Serve hot.
Notes
- This recipe is vegan and gluten-free.
- Adjust spices according to your taste.
- Serve with whole grain bread or over rice.
- 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: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: daniel fast chili recipe