LOW SODIUM BLACK BEAN CHILI
This is a classic dish for serving on a cold winter night or crisp fall afternoon. Top with dairy free cheese, fresh avocado slices, warm cornbread, and sour cream! This recipe is vegan & vegetarian friendly and low in sodium!
| Ingredients | Quantity |
|---|---|
| Olive oil | 2tbs |
| Onion ( yellow) | 1 medium |
| Carrots | 2 ( chopped) |
| Celery | 2 ribs ( chopped) |
| Garlic | 3 cloves minced |
| Fire roasted diced- Muir Glen tomatoes | 1 28oz can |
| Mrs. Dash salt free chili seasoning | 1 pouch |
| Black beans | 2 15oz cans |
| Vegetable broth | 2 cups |
| Corn | 12 ounce frozen package or 1 15oz can |
Directions:
1. In a large pot combine the diced onions and olive oil. Sauté until onions are translucent ( 5 minutes over medium heat). Add the carrots and the celery. Add 2tbs of water to ensure they don't burn.
2. Combine Mrs. Dash chili seasoning and garlic
3. Add the diced tomatoes, wash and drain the black beans from the can prior to combining. Add the frozen corn. If you are using canned corn, rinse and strain prior to adding. Add vegetable broth.
4. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 45 minutes to an hour.
Tips & Tricks: Pair with our vegan
cornbread and add delicious toppings. Feel free to add different types of beans to really spice it up!
Vegan toppings: Tofutti sour cream, avocado slices, tortilla chips (Corn chips are our favorite), or go veggie cheese,
*Click the links to see what brands we specifically recommend.
Did you try this recipe? Continue the conversation below. Drop us a comment and let us know! At FIT2AT we truly care.
As always, stay well.
Diane & Stevie
