Kidney Bean Chili
Ingredients
Metric
240 g ~ 1 can cooked kidney beans
400 g ~ 1 can chopped tomatoes
80 g ~ ½ cup frozen corn
1 medium onion, diced
1 tbsp agave syrup
1 tbsp olive oil
Salt & Spices:
½ tbsp paprika
½ tbsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper
1 tsp salt
Optional Garnish:
1 small avocado, sliced
2 tbsp fresh parsley
⅛ tsp ground black pepper
US
1 can ~ 8 oz cooked kidney beans
1 can ~ 13 oz chopped tomatoes
½ cup frozen corn
1 medium onion, diced
1 tbsp agave syrup
1 tbsp olive oil
Salt & Spices:
½ tbsp paprika
½ tbsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper
1 tsp salt
Optional Garnish:
1 small avocado, sliced
2 tbsp fresh parsley
⅛ tsp ground black pepper
MAKES2 portions
PREP TIME10 minutes
COOKING TIME20 minutes
TOTAL TIME30 minutes
Steps
1Add diced onion, olive oil, salt and spices to a medium size cooking pot, preferably cast iron.
Note: if you don’t like spicy food, skip the cayenne pepper.
Note: if you don’t like spicy food, skip the cayenne pepper.
2Set heat to low (induction #3) and stir fry for 2 minutes.
3Rinse and drain kidney beans. Add rinsed kidney beans, frozen corn and chopped tomatoes to the pot.
4Mix to combine, cover with a lid and cook over very low heat (induction #2) for 15 minutes. Stir occasionally.
5Transfer to bowls.
6Garnish with diced avocado and fresh parsley. Sprinkle with freshly ground black pepper.
Nutritional Info
Makes 2 portions
470 Calories per portion
17g protein
64g carbohydrates
17g fiber
19g fat
470 Calories per portion
17g protein
64g carbohydrates
17g fiber
19g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, C, E, K
High in Omega 3 & 6
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Potassium
High in Phosphorus
High in Zinc
High in Omega 3 & 6
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Potassium
High in Phosphorus
High in Zinc
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