Monday, July 11, 2011

10-Minute Three-Bean-Chili

This is an incredibly easy, very fast bean chili / taco soup that is tasty and nutritious and takes just minutes to make.
1 Can Pinto Beans
1 Can Kidney Beans
1 Can Black Beans
1 Can Whole Kernel Corn
1 Can Diced Tomatoes
1 Jar Salsa
1 Tsp Smoked Paprika
1 Cup Water
Drain and rinse the beans and corn. Rinsing canned beans and vegetables considerably reduces their sodium content. Put all ingredients into an 8 qt cooking pot and cook on medium heat for 10 minutes - Serve!
You can add 1 lb. ground turkey or lean ground beef sauteed with onions, to please a meat-eating crowd, or for the vegetarians in the bunch, grate in two large carrots and one grated zucchini to get an extra serving of vegetables.
While this recipe is delicious just as it is, and is great while counting calories, you can jazz it up by topping it with chopped onions, chopped cilantro, freshly diced tomatoes and avocado, black olives, grated cheese, and a dollop of plain greek yogurt.

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