about 8 cups (1 c = about 178 cals, 3.9 g total fat, 0.5 g sat fat, used low salt/free ingredients = 480 sodium, 32.6 g carb, 9.6 g fiber, 9.4g sugars, 8g protein)
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Ingredients
| 2 |
tbs olive oil |
| 1 |
large onion, 1/4-inch dice sweet mayan or walla walla |
| 1 |
tbs chili powder, (or blackening seasoning) |
| 1 |
large sweet pepper, 1/4-inch dice any color |
| 1 |
tsp cumin, ground |
| 2 |
tbs garlic, fresh crushed |
| 1 |
tbs honey |
| 28 |
oz black beans , rinsed (2 cans) |
| 14 |
oz kidney beans , rinsed (1 can) |
| 28 |
oz tomatos , canned diced with juice (don't drain) |
Directions
- Heat oil in large pot and then saute diced onion and sweet pepper 10 mins or so until tender
- Add spices (to taste) and saute another couple mins.
- i used low salt/salt free ingredients where possible, also blackening seasoning that i can't find in the database
- Add honey, rinsed and drained beans and the canned diced tomatos in the juice to pan, bring to a simmer and cook gently about 10 mins :)
- can be topped to taste ~ shredded cheese, diced onions, sour cream, etc...
- adapted by united2gether to taste and personal preferences; based on recipe called Quick Little Black Bean Chili in Good Food, Great Medicine; A Homemade Cookbook by Mea Hassell, & Miles Hassell, MD
Categories
Beans, Tomatoes, First Course, Main Dish, Side Dish, Soup, American, American-Southern, American-Southwestern, Advance, Quick, Saute, Simmer, Slow Cook
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