This dish is great as a Super Bowl snack or meal. It can be made in 20 minutes, requires only a handful of pantry staples and is easily substitutable to be vegan! Tag me in any of your chili photos and I will share on my social media channels! #recipes4health
This super quick vegetarian chili can be served multiple ways:
On its own with a little sour cream and guacamole on top
As a dip with tortilla chips
On a bed of rice
2 cups of vegetable broth (substitute chicken broth)
1 can of kidney beans
1 can of black beans
1 can of garbanzo beans
1 jar of salsa
1 cup of dry pasta noodles (try chickpea, brown rice or quinoa noodles)
1 cup of Mexican cheese (substitute vegan cheese)
1 red onion, chopped
1 teaspoon garlic, minced
2 limes, juiced
1 teaspoon avocado oil (substitute coconut oil)
1 tablespoon paprika
1 tablespoon dried parsley
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon pink salt
1/2 teaspoon pepper
Heat avocado oil on medium heat. Add chopped onion & garlic and sauté for 5-8 minutes until translucent.
Meanwhile, drain & rinse the beans.
Add the beans, salsa, vegetable broth broth, lime juice and spices to the pot. Combine all of the ingredients without smashing the beans.
Once everything is combine, add the dry noodles and stir to ensure the noodles are immersed in the broth. Simmer on medium/low for about 15 min, stirring occasionally.
Remove from the heat, add in the cheese & stir to incorporate. Serve warm!
Store in an airtight container in the fridge for about 3-4 days.