this veggie chili nacho dip is made with black beans, pinto beans, tomatoes, red pepper, carrots, celery and onion! the fixings are what do it for me though (and these cute soup mugs)
this meal is full of fiber and plant based protein! chili is also one of the easiest and cheapest ways to make a nutritious meal
ingredients
1 diced red onion
1 chopped red bell pepper
2 medium chopped carrots
3 chopped celery ribs
2 tbsp olive oil
2 tsp minced garlic
2 tbsp chili powder
2 tsp cumin
1.5 tsp paprika
1 tsp dried oregano
2 cans of black beans
1 can of pinto beans
1 15 oz can diced tomatoes
2 cups vegetable broth
1 tsp red wine vinegar
2 tbsp crème fraiche
2 tbsp shredded cheddar cheese
1/4 sliced avocado
3-5 cilantro leaves
1 serving Mi Nina jalapeno agave tortilla chips
recipe (makes around 4 servings)
1. in a dutch oven heat red onion, red bell pepper, carrots, and celery with 2 tbsp olive oil over medium heat
2. add minced garlic, chili powder, cumin, paprika, oregano, and salt to taste
3. drain and rinse black beans and pinto beans and add to dutch oven
4. add can of diced tomatoes along with vegetable broth to dutch oven
5. simmer for 20 mins and add red wine vinegar
6. serve in a bowl topped with crème fraiche, shredded cheddar cheese, sliced avocado and cilantro
7. serve with tortilla chips and enjoy!