Two Bean Chili

You did it! Huzzah!!

You survived!

*Cue the confetti*

But, what did you survive?

Well, the holiday season of course! You managed to get through the parties, the baking, the wrapping, and endless work. But, it is oh so worth it, isn’t it?

Not only did you manage to survive, but you managed to let some holiday pounds creep in. Whoops!

And now, it is time for the ever cliche, but continuously appropriate New Year’s Resolution. I’m almost positive that eating well is going to be the tops of many people’s New Year’s Resolution lists for 2012. Eating healthy is easy and fun and not as hard on the wallet as you may think.

Take this vegetarian two bean chili recipe as an example. Two types of beans are the main stars of this recipe. Add some vegetables as the supporting actors and actresses. And voila! In the easiest of fashions, you provide yourself with a delicious and nutritious dish that will help you fight your way through your new belly fat, while almost leaving your wallet alone.

Two Bean Vegetarian Chili
Inspired by: Martha Stewart

2 (15 oz) cans of black beans, rinsed
2 (15 oz) cans of chickpeas, rinsed
3 cups spinach
1 cup vidalia onion, chopped
2 cups of water
1 TBS extra-virgin olive oil
1 TBS lemon juice
1 tsp paprika
1 tsp cayenne pepper
1 tsp parsley, minced
1 tsp balsamic vinegar
2 tsps garlic powder
1 tsp Kosher salt
1 tsp fresh ground pepper

1. In a slow cooker over high heat, combine all of the ingredients, stirring well to combine.
2. Cook for approximately 2 to 3 hours, stirring occasionally (every half an hour).

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12 thoughts on “Two Bean Chili

  1. I love that this includes 2 sorts of beans – and the other ingredients sound wonderful too. Great recipe, even from the hot side of the planet 😀

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