This is one of the simplest, heartiest meals that can be whipped up very easily, with minimal work. Plus, it is loaded with antioxidants (tons of various carotenoids which are great for heart and eye health and cancer protection), fiber, vitamins and minerals.
Another benefit is that it lasts for days in the refrigerator which means tasty and quick leftovers. Jon Ham was able to learn about the beautiful rainbows of color found in nature and he was (fortunately) pleasantly surprised! The chili can be eaten alone or with a chunk of cornbread, whole grain rolls, or on brown rice.
Recipe: ~1/4 cup vegetable broth 1 large onion, chopped 2 (red) bell peppers, chopped 1 bunch of (rainbow-colored) carrots, sliced Let this simmer for about 10 minutes until the vegetables are soft. Then add: 1 can pinto beans 2 cans kidney beans 2 cans black beans 1 can garbanzo beans ~1.5 cups frozen (or canned) corn ~1 Tbsp Chili Powder ~1 Tbsp smoked chipotle powder (optional) 1.5 cups mushrooms, chopped 1 6 oz. can tomato paste 1 small can green chillies 1 28 oz. can chopped tomatoes ~2 more cups vegetable broth Let simmer for about 30-40 minutes. Enjoy!