Looking for a healthy and hearty recipe that will keep you full? This vegan-friendly, warming meal of chili is made with black and white beans, plus anthocyanin-rich purple potatoes — and the leftovers are perfect for the next day.
Prep time: 20 minutes
Cooking time: 45 minutes
- 2 tablespoons extra virgin olive oil
- 1 red onion, coarsely chopped
- 3 garlic cloves, minced
- 2 ribs celery, coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 1 green bell pepper, coarsely chopped
- 6 small purple potatoes, cut into eighths
- 1 (28-ounce) can crushed tomatoes with the liquid
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can Great Northern beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1⁄4 teaspoon salt
- 2 tablespoons fresh oregano leaves, chopped (dried can be substituted)
- 1⁄4 cup basil, sliced into thin strips
- 1 cup water
- Heat the oil in a large pot over medium heat.
- When the oil is shimmering, add the onion and cook until soft and translucent, about 3 minutes.
- Add the garlic and cook until fragrant, 30 seconds.
- Add the celery, carrots, and pepper and cook until vegetables have softened, about 5 minutes.
- Add the purple potatoes, crushed tomatoes, black beans, Great Northern beans, chili powder, cumin, paprika, oregano, basil, and salt and stir to combine.
- Add water.
- Raise the heat to high and bring the mixture to a boil, then lower the heat to medium-low and simmer, covered, until the potatoes have softened and flavors combine, about 30-35 minutes.
This recipe is excerpted from Eat to Beat Disease by William W. Li, MD. Copyright © 2019 by William W. Li, MD. Reprinted with permission of Balance Publishing. All rights reserved.
This story is part of the 2023 Health Guide. Read more in our Digital Edition. Plus, find even more recipes like Fenton Winery & Brewery’s Cheesy Ale Soup and Yum Village’s Afro Jamaican Oxtails at HourDetroit.com.