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Multi-Bean Vegetarian Chili

Ingredients:                                                                

½ cup green bell pepper, chopped

2 cups black beans, cooked

¼ cup chiles, green or jalapeno, diced (optional)

1 cup corn kernels

3 cloves garlic, crushed

1 cup lentils, sorted and rinsed, uncooked

1 tsp. NutriFit Calypso Salt Free Spice Blend (For each teaspoon of the Calypso Blend, you may use: 1/2 tsp. ground chiles, 1/4 tsp. ground cumin, 1/8 tsp. each black pepper and garlic powder.)

1 cup onion, chopped

1 cup red beans, cooked

5 medium tomatoes, chopped

 

Directions:

1.   Heat a large pot sprayed with olive oil cooking spray over medium heat, add the onions, bell peppers and garlic and cook until the onion is translucent, but not brown. Add remaining ingredients, bring to a boil, then reduce heat, and simmer for not less than 30 minutes and up to 2 hours, covered. Longer cooking time yields more flavorful results. After 30 minutes, check for seasoning and add more Calypso or cayenne pepper to taste. Great the next day and freezes well.


About NutriFit
 
Dedicated to a healthier body and mind, nutrition and wellness coach, educator and culinary expert, Jackie Keller, is the Founding Director of NutriFit, LLC, author of Body After Baby, A Simple, Healthy Plan to Lose Your Baby Weight Fast (Avery/Penguin Group; May 2007), and Cooking, Eating & Living Well, a cookbook and guide to nutrition-related lifestyle change.




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