Beans and greens are powerhouse for weight loss and improving our immune systems. Scientific literature also links them with protection against cancer, diabetes, and heart disease.
Try this quick, vegan, and gluten free chili. Make a batch over the weekend for easy lunches or dinners throughout your busy week.
1 large onion, chopped
1 green bell pepper, chopped
1 cup celery, chopped
1 clove garlic, chopped
1/4 cup water
2 tablespoons tomato paste
1 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon black pepper
2 cans black beans, drained and rinsed
2 cups vegetable broth
1 1/2 cups diced tomatoes
1 tablespoon teff flour
1 tablespoon olive oil
Stir in onion, bell pepper, and celery with olive oil in a soup pot until almost tender. Add garlic and cook for another minute.
Stir in water, tomato paste, chili powder, cumin, black pepper, beans, vegetable broth, diced tomatoes and bring to boil.
Reduce heat, cover, and simmer for 15 minutes.
Stir in teff flour and cook for an additional 5 minutes.