Recipe: Three Bean Chili
Whether you live in a dorm or have a tiny kitchen, you know how hard it can be to eat healthy, delicious foods without all of the gadgets that you’re used to. This means sometimes college students have to get creative, and you’d be surprised what you can do with minimal appliances.
So the next time you’re having the gang over to watch the big game, or you’re gearing up for a week’s worth of late-night study sessions, throw together this Three Bean Chili recipe from Oklahoma State University. Ready in under 30 minutes, it’s the perfect healthy recipe for those last-minute get togethers that can be prepared even in the smallest of kitchens or dorm rooms.
- 1 tbsp olive oil
- 1 small yellow onion, chopped
- 1 tbsp chili powder
- 1 tsp cumin (ground)
- ½ tsp cayenne pepper (ground)
- ½ tsp oregano (ground)
- ½ tsp black pepper (ground)
- 2 (16 oz) cans low sodium dark red kidney beans, rinsed and drained
- 2 (16 oz) cans low sodium pinto beans, rinsed and drained
- 2 (16 oz) cans low sodium black beans, rinsed drained
- 1 (14 ½ oz) no salt added tomatoes, diced
- 2 tsp minced garlic
- Chopped cilantro (to garnish)
- ½ cup Greek yogurt, fat free, no added sugar (to garnish)
- Sauté onions and garlic in a heavy Dutch oven or soup pot over medium heat for 2 to 3 minutes.
- Add all of the chili powder, cumin, cayenne pepper, oregano, and black pepper and mix in well.
- Stir in remaining ingredients except for the cilantro. Simmer on low heat for 20 minutes or until beans are hot through.
- Top each serving with 1 tbsp Greek yogurt and cilantro and serve hot.