Fall Chili Bean Soup – Vegetarian
Adapted from Sara of the Institute of Heart Math‘s recipe found on Care2.com
Sara’s is an awesome recipe that shows how super easy it is to make a hearty, healthy chili recipe – just in time for autumn. We recommend organic, full-fat ingredients for optimum nutrients and if you’d like to add meat, you can’t go wrong with grass-fed.
Ingredients:
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Sara’s directions:
- 1 onion, chopped
- ½ teaspoon black pepper
- 1 ½ teaspoons salt
- 2 teaspoons ground cumin
- 15 oz. can chopped tomatoes
- 2 tablespoons diced green chilies
- 15 oz. can pinto beans, drained and rinsed
- 15 oz. can kidney beans, drained and rinsed
- 5 cups water
- 3 tablespoons sour cream
- 2 tablespoons chopped cilantro
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Sara’s directions:
In a medium saucepan combine all ingredients with water, except for cilantro and sour cream.
Bring to a boil and simmer gently for 1 hour, until broth is creamy and beans are tender.
Remove from heat and add cilantro and sour cream.
Serves: 4-6
Total cooking time: 1 hour 10 minutes
Read more: http://www.care2.com/greenliving/fall-chili-bean-soup.html#ixzz3FZBVx44o