Dinner: Beans and Greens Chili
1 medium yellow onion, chopped
2 medium carrots, chopped
3 ribs of celery, chopped
2 cups vegetable broth
2 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can chickpeas, drained and rinsed
1 (28 oz) can chopped tomatoes with juice
1 (6 oz) can tomato paste
8-12 medium baby bella mushrooms
1 (15 oz) can corn, rinsed and drained
2-3 tbsp chili powder
1 tbsp freshly ground black pepper
1 tbsp curry powder
4 cups leafy green vegetables, chopped
In a large soup pot over medium heat, sauté onions, carrots and celery in 1/2 cup vegetable broth for 5 minutes or until onions are translucent.
Add kidney beans, chickpeas, chopped tomatoes, tomato paste, mushrooms, corn, chili powder, black pepper, curry powder and remaining 1 1/2 cups vegetable broth. Stir to combine. Reduce heat to medium-low, and simmer for 40 to 50 minutes, stirring occasionally.
When chili appears soft, mix in leafy greens and turn off heat. Serve warm.
Recipes courtesy of The Complete Idiot’s Guide to Plant-Based Nutrition by Julieanna Hever, M.S., R.D., C.P.T.