Fall Chili Bean Soup – Vegetarian

Vegetable chili with cornbreadAdapted from Sara of the Institute of Heart Math‘s recipe found on Care2.com

Sara’s is an awesome recipe that shows how super easy it is to make a hearty, healthy chili recipe – just in time for autumn. We recommend organic, full-fat ingredients for optimum nutrients and if you’d like to add meat, you can’t go wrong with grass-fed. 

  • 1 onion, chopped
  • ½ teaspoon black pepper
  • 1 ½ teaspoons salt
  • 2 teaspoons ground cumin
  • 15 oz. can chopped tomatoes
  • 2 tablespoons diced green chilies
  • 15 oz. can pinto beans, drained and rinsed
  • 15 oz. can kidney beans, drained and rinsed
  • 5 cups water
  • 3 tablespoons sour cream
  • 2 tablespoons chopped cilantro 

Sara’s directions:

In a medium saucepan combine all ingredients with water, except for cilantro and sour cream.
Bring to a boil and simmer gently for 1 hour, until broth is creamy and beans are tender.
Remove from heat and add cilantro and sour cream.

Serves: 4-6

Total cooking time: 1 hour 10 minutes

Read more: http://www.care2.com/greenliving/fall-chili-bean-soup.html#ixzz3FZBVx44o

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