I like to prepare a big batch of chili when I know I have a busy week coming up and I want to make sure my family is getting wholesome, balanced, nutritious meals. This recipe can be doubled or even tripled to provide multiple meals. It reheats well. Adding various garnishes, side dishes, or salads help create variation.
Serves 4 to 6
- 2 tbsp extra-virgin olive oil
- 1 medium red or yellow onion, chopped
- 1 large red bell pepper, chopped
- 2 to 4 medium carrots, peeled and sliced
- 2 to 4 ribs of celery, sliced
- 1 medium sweet potato, peeled and diced
- 2 to 4 cloves of garlic, minced
- 2 15 oz cans of organic diced tomatoes with the juice
- 1 8 oz can tomato sauce
- 2 cups vegetable broth
- 1-2 tsp lime juice
- 2 tbsp honey
- 1-2 16 ox can kidney beans, drained and rinsed
- 1-2 16 oz can black beans, drained and rinsed
- 1 16 oz can garbanzo beans, drained and rinsed (Optional)
- 2 tsp cumin
- 1 tsp oregano
- 1 tsp parsley
- 1-2 tbsp chili powder (to taste)
- Salt and pepper to taste
- Place canned tomatoes, tomato sauce, and vegetable broth in a Dutch oven and heat over low to medium heat.
- In a saucepan, sauté onions, garlic, carrots, and celery in a saucepan with olive over medium heat until onions are translucent and carrots, garlic, and celery are softened.
- Add honey, lime juice, and spices and mix thoroughly. Transfer mixture to the Dutch oven.
- Add beans, bell peppers, and sweet potato. Cook about 30 minutes. Taste test before serving.
- Garnish with fresh parsley, sour cream, shredded cheese, or avocado.