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Four Bean Chili

2 tablespoons olive oil 1 

5-ounce can refried beans

1 14-ounce can diced tomatoes, undrained

1 6-ounce can tomato paste

3 cups vegetable or beef broth, whichever one you prefer 

1 tablespoon onion powder

½ teaspoon garlic powder

2 tablespoons chili powder

½ teaspoon ground cumin

¼ teaspoon pepper

Créole seasoning, if desired

1 15-ounce can black beans, rinsed and drained

1 15-ounce can chili (pinto) beans, rinsed and drained

1 15-ounce can kidney beans, rinsed and drained

4BeanChiliNutritionF...

Directions

1. Rinse and drain each can of black beans, chili (pinto) beans, and kidney beans.

2. Heat olive oil in a large stock pot over medium heat.

3. Add refried beans, diced tomatoes, tomato paste, 1 cup of broth, onion powder, and garlic powder.

4. Continue to stir until the refried beans and tomato paste dissolve.

5. Stir in the remaining broth, chili powder, cumin, pepper, and creole seasoning (if desired).

6. Add in black beans, chili (pinto) beans, and kidney beans, and bring the pot to a simmer.

7. Simmer the chili for 15-20 minutes, stirring frequently, until the chili is thick and well blended.

 

The LSU AgCenter and Louisiana Healthcare Connections have partnered to produce the video series, “Build a Healthy Meal.” To learn more about the “Build a Healthy Meal video series, visit the LSU AgCenter website at www.LSUAgCenter.com/BuildAHealthyMeal. To find out more about Healthy Louisiana Medicaid and Louisiana Healthcare Connections, visit  www.ChooseLouisianaHealth.com

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