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Prep Time: 10 mins | Cook Time: 15+ mins | Serves: 2

Ingredients

• ¼ c chili powder

• 1 Tbsp cumin

• 1 (15 oz) can fire roasted tomato

• 1 (15 oz) can kidney beans

• 24 oz chicken broth or homemade broth

• 4 c Southwestern Skillet

• Optional toppings: Jalapeno, green onion, tomato, avocado, cilantro

Directions

1. Start with our Southwestern Skillet recipe.

2. Rinse beans to remove extra sodium and set aside.

3. Add 4 cups Southwestern Skillet to a large pot.

4. Add low-sodium chicken broth (240z), roasted tomatoes, spices, and beans.

5. Bring to a boil.

6. Simmer at least 10 minutes or until it reaches desired thickness.

Notes

• Be creative with your favorite beans, white, black, garbanzo, etc.!

• To thicken the chili, use less vegetable stock, blend some of the beans with an immersion blender, or simmer longer.

• For a stronger flavor, add the whites of the green onions to the chili as it simmers and save the greens for garnish.

Nutrition: (per serving) Calories: 294.5 kcals | Total Fat: 5 g | Saturated Fat: 2.9 g | Sodium: 30 mg | Carb: 31.5 g | Protein: 24.25 g.

In the Kitchen | September 2022
Basecamp Prevention + Wellness, Providence | providencebasecamp.org