I call this my emergency chili, because I always have these ingredients on hand. This can be cooked on the stovetop or using a slow-cooker. This chili is delicious and very filling. It is packed with protein, fiber, and lycopene, beta carotene, potassium and vitamins C and E. Unlike other canned fruits and vegetables tomatoes do not lose their nutrients in the canned process. In fact canned and cooked tomatoes contain more lycopene than fresh tomatoes.
2 15 ounce cans fire roasted diced tomatoes
1 15 ounce can diced tomatoes
30 ounce’s canned black beans
30 ounce’s canned red kidney beans
30 ounce’s canned light red kidney beans
1 teaspoon olive oil
2 onions, chopped
1 teaspoon garlic, minced
1 teaspoon garlic powder
¼ teaspoon turmeric
¼ teaspoon cinnamon
½ teaspoon cayenne
½ teaspoon cumin
1 teaspoon chili powder
Salt and Pepper to taste
1. Heat olive oil in a skillet over medium heat. Add onions and garlic, sauté until onions are translucent, approximately 5-10 minutes.
2. Slightly drain the tomatoes, pour out about a tablespoon from each can. Combine tomatoes, onions, and spices in cooking method of choice, either slow cooker or stew pot.
3. Drain and rinse canned beans. Add beans to mixture.
4. If cooking over stovetop let simmer for 1-1 ½ hours. If cooking in a crockpot it can cook on low for 8-9 hours or on high for 3-5 hours.