Three Bean Chili

Rebeka Bergin Rebeka Bergin

    Heat a tablespoon of Coconut Oil in a pot on a medium-high heat and sauté the Onion and Bell Pepper for 3-4 minutes (until the onion turns translucent). Add the Garlic and sauté for 30 seconds (don’t let the garlic turn brown), then add the Smoked Paprika, Ground Cumin, Ground Coriander and Chili Powder, and fry off for another 30 seconds.

    Add the Ground Turkey and fry for around 5 minutes. Then add the Chopped Tomatoes, Vegetable Stock, Black Beans, Kidney Beans, Chickpeas, Dried Oregano, and Bay Leaf. Season with Sea Salt & Black Pepper, bring to the boil, then cover, reduce the heat, and simmer for 15-20 minutes (stirring occasionally).

    Serve with an optional ½ cup of brown rice per person (108 calories), a large whole wheat tortilla wrap (184 calories) or on top of a medium (approximately 173g) baked/jacket potato for 161 calories.

    *Always check packaging on stock and stock pots/cubes if you are vegan and or gluten intolerant. Some vegetable stock brands use wheat flour and ingredients derived from animals.

Article ID,18234212409,Servings,4,Paper Link,

Black Beans,400g Can,drained
Red Kidney Beans,400g Can,drained
Chickpeas/Garbanzo Beans,400g Can,drained
Chopped Tomatoes,400g Can
Bell Pepper (any color),1,chopped
Garlic,4 cloves,minced
Ground Cumin,1 Tablespoon
Smoked Paprika,1 Teaspoon
Ground Coriander,1 Teaspoon
Chilli Powder,½ - 1 Teaspoon
Vegetables Stock*, ½ Cup
Dried Oregano,½ Teasppon
Bay Leaf,1
Sea Salt & Black Pepper,A Pinch,
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.