Simple Chili

This quick and easy meal has protein and fiber from the beans, lycopene from the tomatoes, and inflammation fighting turmeric and cumin—and lots of onion and garlic.

Ingredients

• Fifteen Ounce Can Kidney Beans  ·  1 
• Black Pepper, freshly ground  ·  ½ teaspoon 
• Salt  ·  ½ teaspoon 
• Herbie's Turmeric  ·  ¼ teaspoon 
• Olive Oil  ·  1 tablespoon 
• Herbie's Cumin Seed (ground)  ·  1 teaspoon 
• Chopped Onion, or Scallions, For Garnish  ·  ¼ cup 
• Chopped Fresh Parsley or Cilantro, For Garnish  ·  ½ cup 
• Cloves Garlic, Minced  ·  3 
• Onion, Diced  ·  1 
• Fifteen Ounce Can Tomato Puree  ·  1 
• Fifteen Ounce Can Black Beans  ·  1 

Instructions

Pour the beans into a strainer and give them a quick rinse with cold water.

Place the onion and garlic into a large pot coated with olive oil. Cook for three minutes on medium heat, then add the beans, spices and salt and cook for 2 minutes, letting the flavor get into the beans.

Add the tomatoes and let it come to a boil, stirring often.

Simmer for five minutes, then serve in bowls with a sprinkle of fresh parsley.

You can even garnish with a sprinkle of chopped onion for extra heat, or scallions if you like it a little more mild.

NOTE: This recipe is designed to be cooked in 15 minutes so we used canned beans and tomato puree. Naturally these canned goods could be substituted with dried beans requiring overnight hydration and home-made tomato puree.