This version of Texas Chili is hearty, delicious, and totally satisfying. Beans are an excellent source of both fiber and protein– and boost this chili’s nutritional profile to the max. In fact, 1 serving of our chili without the avocado has 18 grams of protein and 16 grams of fiber. It’s a great source of iron, vitamin C, vitamin A, calcium, potassium, magnesium, and a number of other vitamins and minerals. It’s a great option for Meatless Monday— or a meatless meal throughout the week. It pairs great with our Cowboy Cornbread.
Give it a try! If you like it, tag us on Facebook or Instagram and tell us! We’d love to hear from you!
1 medium onion
2 medium Japanese sweet potatoes (or orange sweet potatoes)
3 cloves garlic (minced)
2 – 15 oz cans kidney beans (~4 cups cooked beans)
1 – 15 oz can cannellini beans (~2 cups cooked beans)
1- 6 oz can tomato paste
1 – 15 oz can fire roasted tomatoes
1-2 cups low sodium vegetable broth (or water)
½ teaspoon cumin
2 Tablespoons chili powder
1 teaspoon paprika
1 Tablespoon molasses
Pepper (to taste)
Crushed red pepper (to taste)
¾ cup walnuts (optional)
1-2 avocados (optional)
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