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Description
(From Dr. Oz show)
Ingredients
US|METRIC
1 SERVINGS
- 3 Tbsp. vegetable oil
- 2 1/2 cups diced red onions
- 1 cup carrots (diced)
- 2 peppers (red, yellow or orange diced)
- 1 1/2 cups sweet potato (diced, 2 medium sweet potato)
- 2 cups diced mushrooms
- 2 Tbsp. ground cumin
- 1/2 tsp. crushed red pepper flakes
- 2 Tbsp. jalapenos
- 2 Tbsp. chili powder
- 43.5 oz. diced fire-roasted tomatoes
- 15 oz. chick peas
- 15 oz. red kidney beans
- 1 black beans (15-0z can)
- 15 oz. beans (Adzuki or White Northern)
- 2 Tbsp. dried oregano
- 1 can tomato paste
- 2 Tbsp. chipotle in adobo sauce (chopped)
- 10 oz. frozen corn
- chopped fresh cilantro (optional)
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Directions
- In a large heavy-bottom pot, warm the oil and saute onions, carrots, peppers, sweet potatoes and mushrooms, stirring occasionally until the vegetables start to soften, about 10 minutes
- Stir in the cumin, crushed pepper flakes and chili powder as well as the garlic and jalapeno and cook a few more minutes until fragrant
- Add the tomatoes, all beans and chick peas, oregano, chipotle in adobo and tomato paste. At this point you can add a little vegetable broth or vegetable juice or water if you like your chili a bit thinner.
- Cover and simmer for 15 minutes, stir in the corn; cook 5 more minutes, until corn is heated through.
- Serve with diced avocado, sour cream, scallions and cilantro. Spritz with a little lime, if desired.
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