This chili is delicious, low fat, quick, healthy, and doesn't require any weird health food store ingredients. I made this one day while feeling under the weather and have been making it ever since. This recipe is not very spicy, so feel free to add more heat if you so desire. This is my favorite chili recipe. It tastes great, hot or cold.
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Units: US | Metric
- 1 -2 tablespoon olive oil
- 2 -3 garlic cloves, minced
- 3 medium bell peppers, sliced (any combination of green, red, and yellow)
- 1 (6 ounce) container tomato paste
- 1 small onion, diced
- 1 teaspoon salt
- 3 cups water
- 1 -1 1/2 tablespoon ground cumin
- 1 1/2 tablespoons paprika
- 1 teaspoon chili powder
- 1 pinch red pepper flakes
- 1 tablespoon blackstrap molasses
- 1 tablespoon nutritional yeast (optional)
- 15 ounces canned pinto beans, rinsed and drained
- 15 ounces canned black beans, rinsed and drained
- 1Heat oil in a large pot on low-med heat, add onions and cook until soft. Add garlic and cook 3-5 more minutes
- 2Add cumin, paprika, and salt. Add chopped bell peppers and cook until they begin to soften. Add more oil or veggie broth if things begin to stick.
- 3Add veggie broth and tomato paste, increase heat, mix until tomato paste is incorporated.
- 4Add all remaining ingredients, stir, and bring to boil.
- 5Adjust seasonings and cover. Reduce heat to simmer and cook 20-30 mins, stirring and adjusting seasons as needed.
- 6Serve with corn chips, mmmm.
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Nutritional Facts for 3 Bell Pepper Chili
Serving Size: 1 (373 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 205.7
- Calories from Fat 34
- Total Fat 3.8 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 1109.1 mg
- Total Carbohydrate 36.0 g
- Dietary Fiber 11.5 g
- Sugars 5.8 g
- Protein 10.1 g