This has become my go-to chili, even when I’m not doing The Daniel Fast. It’s that good. Adjust the spices for your taste, and use your favorite beans. I like the combination of the four different ones.
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 yellow onion, diced
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 3 cups no salt added vegetable broth (read the label for only vegetables and spices)
- 1 (12-ounce) can no salt added tomato sauce
- 1 (15-ounce) can no salt added diced tomatoes
- 1/2 teaspoon salt
- 1 teaspoon Italian seasoning
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 (15-ounce) can no salt added red kidney beans, rinsed and drained
- 1 (15-ounce) can no salt added pinto beans, rinsed and drained
- 1 (15-ounce) can no salt added black beans, rinsed and drained
- 1 (15-ounce) can no salt added chickpeas, rinsed and drained
- 1 zucchini, diced
- 1/4 cup whole grain yellow cornmeal
- 1/2 cup warm water
- In a large pot, heat the oil over medium heat. Add the garlic, onion, bell peppers, carrots, and celery. Cook 5 minutes, stirring occasionally, until vegetables begin to soften. Add Italian seasoning, cumin, chili powder, and salt. Stir and cook a few more minutes.
- Pour in broth, tomato sauce, and tomatoes. Stir, bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes. Add beans and zucchini. Stir, cover, and simmer 30 more minutes.
- Mix the cornmeal and warm water. Add mixture to the pot. Simmer 15 more minutes.
- Serve with chopped fresh cilantro.
Adapted from Ree Drummond, February, 2015