Saturday, January 14, 2017

Daniel Fast Four Bean Chili

If you're looking for a quick and easy Daniel Fast meal, look no further! This recipe is a Troy and Melody original but feel free to change it up and add your own twist to it. Sometimes we add different beans or throw in different spices but this is our template. It's super easy to make; chopping the vegetables is just time consuming. If you're making this for the Daniel Fast, make sure all the beans do not have any added sugar or corn syrup in. Sometimes you have to search for them but they are out there!

2 Tablespoons olive oil
1 large red pepper, chopped
1 large orange pepper, chopped
1 large yellow pepper, chopped
1 large jalapeno pepper (seeded, de-veined and chopped)
6 cloves garlic, minced (or store bought minced)
1 cup vegetable stock
1 (28 oz) can diced tomatoes
1 (16 oz) can black beans
1 (16 oz) can dark red kidney beans
1 (16 oz) can hot chili beans
1 Tablespoon ground cumin
2 Tablespoons chili powder
1 Tablespoon hot sauce
1 can refried beans

In a large pot, add olive oil and warm over medium heat. Add peppers and garlic.  Saute for 5 minutes or until softened.  Add vegetable stock and stir well. Drain tomatoes, black beans, chili beans and kidney beans then add, stirring well to combine.  Add cumin, chili powder, and hot sauce.  Stir in refried beans to thicken chili.  Reduce heat to low and simmer for 15 minutes before serving.

Enjoy by itself or on a baked potato.

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