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

FREE Guide Exclusively for Natural Blaze Subscribers

Apple cider vinegar is one of the most powerful natural health hacks. Discover why it works and how to use it for optimal health.

In this 18-page special report, we share common and not-so-common uses for this amazing tonic. Includes source links to scientific studies and detailed use cases for apple cider vinegar.

Great for gut health! Natural probiotic! Alkalizes your body! Aids digestion and vitamin absorption!

Enter your email address below to get instant access!

Join Over 10,000 Other Subscribers!

Thank you for sharing. Follow us for the latest updates.

Send this to a friend