30 Minute Mexican Chili

Yummy stuff right here…and on the table in 30 minutes. This chili doesn’t need hours simmering, yet it’s loaded with flavor and hearty vegetables to fill you up and warm your body for the cool Fall weather. Although, here in Texas, it’s still hot! That doesn’t matter though to me, warm or cool, this chili satisfies.

Recipe: Serves 4 Prep time: 10 mins Cook time: 25 mins

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Gluten-free (Make sure all ingredients are labeled to be in a gluten-free facility if you’re gluten sensitive, in case of cross contamination)

Ingredients:

1 15oz can black beans, drained and rinsed

1 15oz can red beans, drained and rinsed

2/3 cup frozen sweet corn (or more if desired)

1/4 cup low sodium tomato sauce

1-2 cups low sodium vegetable broth (adjust as needed)

2-3 tablespoons grapeseed oil (for an oil-free version, just cook the veggies in the broth until desired tenderness)

1 cup chopped a red onion

1 green bell pepper chopped

2 garlic cloves minced

1 1/2 tablespoons chili powder

1 tablespoon cumin

1/2 teaspoon ground allspice

1 tablespoon maple syrup

1 1/2 teaspoons fine sea salt

Several grinds fresh black pepper

Tip: For an oil-free version, just cook the veggies in the broth until desired tenderness

Directions:

Add the oil to a large pot and turn the heat to medium-low. Add the onions, bell pepper, salt and pepper and stir. Cook for about 8 minutes until tender, stirring occasionally. Add the garlic and the remaining spices and stir. Add just a bit more oil if needed and cook a couple more minutes until the garlic is softened. Add the broth and tomato sauce and bring back to a boil. Once boiling, turn to simmer and cook for about 10-15 minutes or until the chili thickens up some, but not completely evaporated. Drain and rinse the beans and add them and the corn to the chili. Heat through and cook for a few more minutes if you still want it thicker. Serve with sliced avocado or any toppings you like.

Nutrition per cup: 237 calories/ 13g protein/ 2g fat/ 42.5 carbs

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