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CARBS (G)

0

PROTEIN (G)

0

FAT (G)

0

TOTAL CALORIES

0

6

8 Hours

recipe_1541439581

INGREDIENTS

  • 1 Cup cooked kidney beans
  • 1 Cup cooked adzuki beans
  • 1 Cup cooked pinto beans
  • 2 Tbsp olive oil
  • 1 Medium yellow onion, chopped
  • 1 Red pepper, chopped
  • 1 Green pepper, chopped
  • 2 Cups finely chopped cauliflower
  • 1 Cup diced celery
  • 1 Cup diced tomatoes
  • 2 Cups vegetable broth
  • 4 Tbsp chopped garlic
  • 3 Tbsp cumin
  • 5 Tbsp chili powder
  • Diced Avocado (topping)

DIRECTIONS

  1. Over moderate heat, add oil to a deep pot and combine onion, peppers, celery, and garlic.

  2. Saute for 3 to 5 minutes to soften vegetables. Add broth, and remaining ingredients (except avocado), stirring to combine.

  3. Season chili with cumin, chili powder, and sea salt.

  4. Bring to a boil, then immediately turn down to medium low and simmer for 1 hour.

  5. Alternately, place ingredients into a slow cooker/crock pot and cook 3-4 hours on high or 7-8 hours on low.

  6. Serve topped with diced avocado.

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