Two-Bean Vegetarian Chili

Two beans. Too good.

The combination of chili powder and cajun seasonings mixes really nicely with this chili I made, adapted from Better Homes & Gardens Three-Bean Vegetarian Chili.

And the jars you see on the side are part of my approach to storage (and foodie variety). I freeze the leftovers in glass jars and store them for a rainy-chili-perfect day or a quick work lunch. Just let thaw throughout the day.










2 cups white beans (reduced sodium or dried and soaked)

1 cup pinto beans (dried and soaked)

1 can diced tomatoes

3/4 cup reduced-sodium chicken broth

2/3 of one large green pepper, sliced

2/3 one yellow onion, sliced or chopped

2 T chili powder

1.5 T cajun seasoning mix


-In a large stew pot, spray bottom of the pot with cooking spray. Add in chopped onion and simmer for about 5 minutes.

-Mix in all remaining ingredients. Simmer on high for about 30 minutes. Reduce to low heat for about 2 more hours. Serve warm with Rosemary Olive Oil Bread.


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