Whether you’ve been following the news lately on the WHO's information about meat and health, or you’re just trying to get more vegetables into your family’s diet, these dinner recipes are for you. All vegetarian and completely satisfying, this series of easy and delicious meals offer a meat-free alternative for even the hungriest of appetites.
Vegetable and 3-Bean Chili
This hearty winter warmer could well become your new weeknight favorite, as it’s almost entirely hands-off and waits patiently for you through soccer practices and school recitals until you’re ready to eat.
The flavors develop the longer you leave it, so you can even make it a day or two before and just reheat when the family’s at the table. Serve with brown rice for an extra hit of fiber, with cornbread, or with tortilla chips for an extra treat for the kiddos.
Serves 8
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
3 bell peppers (green/red/yellow/orange), chopped
2 cans kidney beans
1 can pinto beans
1 can black beans
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
Salt and freshly-ground pepper
1 can diced tomatoes
½ cup vegetable stock
Optional toppings:
Sour cream
Grated cheddar
Fresh cilantro
Diced avocado
Heat the oil in a large pot over medium heat. Add the onions and sauté for around 3 minutes until softened. Add the garlic and the peppers and sauté for 5 minutes more.
Meanwhile, drain and rinse the beans. Add them to the pot, followed by the chili powder, cumin, oregano, and salt and pepper. Finally, add the can of diced tomatoes and the stock, then stir and mix well. Reduce heat to medium-low and simmer until vegetables are tender and flavors have blended, around 15 minutes. Adjust seasoning as needed, then serve with toppings of your choice.
Check out the other recipes in this series:
