Cancer-Fighting Vegetarian Bean Chili
- 11, 14, 2014
- Category Cancer fighting, Soup, Therapeutic Cuisine Dinner Recipes - Chef Kelly Yorke, Vegan, Vegetarian
- Posted By TheraCuisine
- Comments Off on Cancer-Fighting Vegetarian Bean Chili
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- 3 Tbls. Canola Oil, organic (non-GMO)
- 1.5 cups Onions, organic, chopped
- 1 cup Celery ribs, organic, diced
- 2 Tbls. Garlic, organic, minced
- 2 cups Green bell pepper, organic, diced
- 1 can Tomatoes (14.5 oz. BPH-free can), fire roasted, diced,
- 1 cup Vegetable Broth, ready-to-serve, organic
- 1 can Red Kidney Beans, (14.5 oz. BPA-free can) organic, drained
- 1 can White Beans, (14.5 oz. BPA-free can) organic, drained
- 1 can Pinto Beans, (14.5 oz. BPA-free can) organic, drained
- 1 Tbls. Tomato Paste, (from BPA-free can) organic
- 3 Tbls. Chili Powder, organic
- 1 Tbls. Ground cumin, organic
- 1 Tbls. Turmeric, organic
- 1.5 cups Brown Rice, organic, cooked
- un-drained, organic
- Chop onions, garlic, celery and peppers. Heat a heavy-bottomed skillet until hot. Add the oil and swirl
- around to coat the bottom with the oil.
- Add the onions and sauté them until they become soft. Add celery, garlic, and bell pepper. Stir to coat
- them with the oil.
- Add tomatoes with juice, broth, drained beans and tomato paste. Stir in spices and rice.
- Cover and simmer for 10-15 minutes. Adjust seasoning with Salt and pepper (optional)
- Garnish with chopped organic cilantro, scallions and tortilla chips (if desired).
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