RED BEAN CHILI WITH SALAD

Print Recipe

Course Main Course

Servings 2 servings

Ingredients

1 tablespoon coconut oil
1 large onion chopped
2 large carrots chopped
4 cloves garlic minced
2 tablespoons ground cumin
1 tablespoon dried oregano
1 tablespoon chili powder
2 cups organic vegetable broth
2 15- ounce cans red beans drained and rinsed (BPA free can)
1 14.5- ounce can chop tomatoes BPA free can
2 cups spinach

Instructions

Add coconut oil to a large pot over medium heat. Once the oil has melted, add onion, carrots, and garlic. Sauté for about 3 minutes, then add cumin, oregano, and chili powder. Sauté for an additional 5 minutes, then add broth, red beans, and tomatoes. Stir well and cover. Simmer on low heat for about 15 minutes. Turn off the heat and stir in spinach. Cover and let it wilt. Serve with a large salad.

Notes

Large Salad
8 cups mixed greens
1 cup shredded carrots
1 cup sliced radishes
1 large cucumber, chopped
2 avocados, sliced
2 lemons, juiced
¼ cup extra virgin olive oil
1 tablespoon dried thyme
sea salt and black pepper, to taste

Add all the ingredients in a large mixing bowl and stir well. Serve immediately.

Keyword clean eating