Pinto beans are often used in Mexican dishes because they can stand up to lots of spices. Together with lentils, they make this hearty chilli a healthy feast.
Serves 4
Ingredients:
4 teaspoon Olive Oil
2 onions, chopped
1 carrot, chopped
1 red, green or yellow bell pepper, seeded and diced
2 celery stalks, chopped
5 – garlic cloves, minced
1 jalapeno pepper, seeded, deveined and minced (wear gloves to prevent irritation)
4 teaspoons chilli power
1 ½ teaspoon ground cumin
1 teaspoon dried oregano leaves, crumbled
¼ teaspoon ground cloves
¾ cup canned pinto or red kidney beans, rinsed and drained
¾ cup canned lentils, rinsed and drained
One 14 1/2-ounce can diced tomatoes
1 packet instant vegetable broth and seasoning mix
¼ cup nonfat sour cream
½ red onion, chopped
2 tablespoons chopped cilantro
What to do:
1.) In a large nonstick saucepan, heat the oil. Saute the onions, carrot, bell pepper, celery, garlic and jalapeno until the vegetables are wilted, about 10 minutes. Stir in the chilli powder, cumin, oregano and cloves; cook, stirring, until the vegetables are coated 1-2 minutes.
2.) Stir in the beans and lentils. Add the tomatoes, broth mix and 4 cups water; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, about 30 minutes. Uncover and cook, stirring occasionally, until the beans are falling apart and the chilli is thick, about 15 minutes longer. Serve, topped with the sour cream, red onion and cilantro.
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Note: Its Spicy, so I recomend a yoghurt base dessert, or a smoothie. Perfectly light after such a heavy meal.
