Doctor Keith’s One Pot Chili
This is how Keith swept me off my feet! The story goes, Keith said he wanted to cook me dinner… SWOON!
He came home from the market and quickly went about his way in the kitchen. Not even 20 minutes later, he came from the kitchen with two glasses of wine in tow and announced dinner was going to be ready in an hour. I was a bit apprehensive that something so quick could have such a delicious result! Here it is!
1 jar of organic salsa of your choice (lowest sodium and sugars)
1 can of organic kidney beans (not drained)
1 can of organic black beans (not drained)
1 can of organic garbanzo beans (not drained)
1 can of crushed organic tomatoes (fire roasted add smokey flavor)
1 can of organic tomato sauce
1/2 bag of frozen corn
1/2 jar of pickled jalapenos (pick the heat desired)
chili powder to taste
1 white onion diced
Open cans. Put in large soup pot and cook on high for 30 minutes then simmer for 1 to 3 hours. Finish with fresh onion before you serve it. Enjoy!
Make sure to portion some into single containers to freeze for later usage! This recipe can easily be doubled and kept in your freezer for months.
Great for on-the-go and bring to work lunch options! Simply reheat and enjoy!
Great over the Urban Orchard’s Quinoa Salad or over quinoa noodles, both for an extra protein punch!