Nutritionist Maya Feller's 4-Bean Chili

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4-Bean Chili 

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp paprika
  • 2 tbsp smoked paprika
  • 1 tbsp cumin
  • 1 red onion, diced
  • 2 cloves of garlic, minced
  • 3 ribs of celery, roughly chopped
  • 3 carrots, diced
  • 2 15oz cans of cannellini beans, rinsed and drained - Ideally low sodium
  • 2 15oz cans of kidney beans, rinsed and drained - Ideally low sodium
  • 2 15oz cans of black beans, rinsed and drained- Ideally low sodium
  • 2 15oz cans of pinto beans, rinsed and drained - Ideally low sodium
  • 2 28oz cans of crushed tomatoes (no added sugars, salts, and fats)
  • Optional garnish: sliced avocado, sliced jalapeno, salsa

Instructions

  1. heat a heavy-bottomed pot or dutch oven over medium heat. Add olive oil, paprika, and cumin. Cook for 2-3 min taking care not to burn the spices.
  2. Add, onion and garlic and cook for 3-5 min until translucent
  3. Add, celery and carrot, mix and cook for an additional 3 min
  4. Add, beans, and tomatoes. Cook for 15 minutes, stirring often.
  5. Serve topped with avocado, sliced jalapenos, and salsa

Recipe courtesy of Maya Feller