Kitchen Sink Grain and Bean Chili
Recipe by Spry Contributor
Ingredients
- 1tablespoon canola oil
- 1medium red onion, chopped
- 2 carrots, peeled and chopped
- 2 ribs celery, chopped
- 1medium green bell pepper, chopped
- 1medium red bell pepper, chopped
- 3 garlic cloves, minced
- 1 jalapeno pepper, minced
- 1 1/2tablespoons dried oregano leaves
- 1tablespoon ground cumin
- 1tablespoon chili powder
- 1tablespoon unsweetened cocoa powder
- 1cup tomato puree plus more as needed
- 1 (28-ounce) can chopped tomatoes with juice
- 2quarts water or vegetable broth plus more as needed
- 1 1/2cups cracked wheat
- 3 (19-ounce) cans pinto, black and/or white beans, rinsed and drained
- Juice of 2 limes
- 1/2cup soy sauce
- 1/2 to 3/4cups minced cilantro
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Instructions
- Heat oil in a nonreactive large saucepan or Dutch oven over medium heat. Add onions, carrots, celery, peppers, garlic, jalapenos, oregano, cumin, chili powder and cocoa powder and saute 4 minutes. Add 1 cup tomato puree, tomatoes, 2 quarts water or broth, cracked wheat and beans; simmer 50 minutes until blended. You can add additional vegetable broth, water or tomato juice to adjust the consistency, if needed.
- Add lime juice, soy sauce and cilantro.
Nutritional Info *per serving
- Calories 247
- Fat 3g
- Cholesterol 0mg
- Sodium 1128mg
- Carbohydrate 44g
- Fiber 11g
- Protein 13g