| 18 | 45 | 239 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 30 min | 8 |
| 2 can (15oz) | Black beans, canned |
| 1 tbsp | Extra virgin olive oil |
| 1 medium | Yellow onion |
| 1 medium pepper(s) | Red bell pepper (any color will work; buy organic) |
| 2 medium pepper(s) | Jalapeno pepper (organic (you can substitute jarred jalapeño slices)) |
| 1 can(s) (14oz) | Diced tomatoes, low sodium, canned (organic, unsalted is best) |
| 1 tbsp | Chili powder (organic) |
| 1 tsp | Cumin (organic) |
| 1 tsp | Oregano, dried (organic) |
| 1 dash | Cayenne pepper (organic ground) |
| 1 tsp | Sea Salt (unrefined, mineral-rich) |
| 3/4 cup | Water, filtered |
| 1 cup | Sweet yellow corn (organic (fresh or frozen)) |
| 2 clove(s) | Garlic (crushed) |
| 2 cup | Cilantro (coriander) (fresh for topping chili) |
| 2 avocado(s) | Avocado (1/4 diced to top each bowl of chili) |
| 8 tbsp | Plain yogurt, 2% M.F. (1 tablespoon to top each bowl of chili) |
| 1 tsp | Himalayan sea salt |
Drain and rinse black beans. Heat 1 tablespoon olive oil in large pot over medium heat. Saute chopped vegetables for 3 to 5 minutes, until soft. Add tomatoes, water, and beans. Stir in spices. Cover and simmer 15 minutes. Add corn and garlic, and simmer 2 to 3 more minutes. Serve 1 cup topped with 1/4 of a diced avocado and/or 1 tablespoon unsweetened yogurt.
Variation: For a higher protein count, stir in 1/4 cup cooked chicken or ground beef.
Add more vegetables by serving chili over a bed of organic salad greens or with a side of steamed broccoli, green beans, or other non-starchy vegetables.
| Meat Alternative | 0.6 |
| Vegetables | 2.9 |
