| 14 | 50 | 235 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 30 min | 4 |
| 1 tbsp | Olive Oil, Extra Virgin (tbsp) |
| 1 medium | Yellow onion (chopped) |
| 2 medium | Carrots (diced) |
| 4 clove(s) | Garlic (minced) |
| 1 medium pepper(s) | Red bell pepper (chopped) |
| 1 medium pepper(s) | Green bell pepper (chopped) |
| 1 medium pepper(s) | Jalapeno pepper (finely chopped) |
| 2 tbsp | Chili powder |
| 1 tsp | Cumin |
| 1 cup | Red kidney beans, canned, drained (low-sodium, organic) |
| 1 cup | Pinto beans, canned (low-sodium, organic) |
| 1 can(s) (28oz) | Diced tomatoes, canned (low sodium, organic. Reserve juice) |
| 1/2 tsp | Black pepper |
| 2 tbsp | Parsley, fresh (finely chopped) |
In a large (non-aluminum) soup kettle, heat oil over low heat; add onion, carrot, garlic, and peppers. Cover and cook until vegetables are very soft, about 10 minutes. Remove lid, add chili powder and cumin and cook an additional 2-3 minutes, stirring occasionally. Add beans, tomatoes, and their juice. Simmer 20 minutes. Add pepper. Top bowls of chili with parsley. Freeze leftovers for later use.
| Meat Alternative | 0.7 |
| Vegetables | 4.3 |
