Quick Bean Chili

Massachusetts WIC Program

This recipe was provided by Massachusetts WIC and adapted from Chop Chop Magazine.

 

wic recipe chili

Quick Bean Chili

4.20 from 15 votes
This 20-minute recipe has tons of flavor and is perfect on a cold day!
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Cook Time 20 minutes
Total Time 20 minutes
Servings: 6 people
Course: Main Dish, Side Dish, Soups
Ingredients Method Notes

Ingredients
  

  • 2 tsp olive oil
  • 1 cup onion chopped
  • 1/2 cup green peppers diced
  • 2 tsp garlic minced
  • 3/4 cup water
  • 2 tbsp tomato paste
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 1 15.5 oz can garbanzo beans rinsed & drained
  • 1 15.5 oz can kidney beans rinsed & drained
  • 1 15.5 oz can black beans rinsed & drained
  • 1 14oz can vegatable broth
  • 1 can diced tomatoes (low sodium or no salt added)
  • 1/4 cup fresh cilantro for serving (optional)
  • 6 tbsp plain yogurt for serving (optional)
  • 6 tbsp shredded cheese for serving (optional)

Method
 

  1. Heat a pot on medium heat and add oil.
  2. Chop the onion, pepper, and garlic and add to the pan once the oil begins to sizzle. Sauté for about 3 minutes until the onion turns clear.
  3. Stir in water, tomato paste, chili powder, cumin, garbanzo beans, kidney beans, black beans, broth, and diced tomatoes. Simmer for about 8-10 minutes.
  4. Remove from heat, add cilantro, and serve with plain yogurt & cheese.

Notes

Chef Tips

  • Try using frozen vegetables instead
  • You can use ketchup or marinara sauce  instead of tomato paste if you don’t have it
  • Add ground beef, pork, turkey, or chicken for a heartier version. Add it in the beginning with the onions!
  • Adding quick cooking rice such as Uncle Bens
  • Add fresh spinach, kale, frozen peas etc. at the end for more veggies
wic recipe chili