Batch cook · One session, many meals

Three-Bean Chili Verde

Name: Three-Bean Chili Verde
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 3 cups Cooked lentils; 2 tbsp olive oil; 2 onions, diced; 5 cloves garlic, minced; 2 tbsp cumin, oregano, coriander; 2 cups salsa verde; 4 cups vegetable broth; 2 cans black beans, drained and rinsed; 2 cans chickpeas, drained and rinsed; 2 cans white beans, drained and rinsed; ¼ cup nutritional yeast; 5 cups baby spinach; 2 tbsp lime juice

Tangy salsa verde, three kinds of beans and hearty lentils simmered into a big pot of green chili that's zesty instead of heavy. It freezes like a dream, so future you will be grateful.

Hands-on: 30 min
Hands-off: 40 min
Total: 1 hr 10
Dishes: 1

26gprotein453cal72gcarbs8gfatper serving · $2.39

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Method

1
Warm the oil in a large pot and cook the onion until soft. Add the garlic and spices for 1 minute.
2
Stir in the salsa verde, broth, all three beans and the lentils. Bring to a boil, then lower the heat.
3
Simmer uncovered, stirring now and then, until thick. Mash a few beans against the pot to help it along.
4
Stir in the nutritional yeast, spinach and lime. Season generously with salt.

Storage

Keeps 5 days in the fridge and 3 months in the freezer. Freeze in 2-cup portions for quick lunches.

Good to know

Want it heartier? Brown a pound of Beyond Beef and stir it in with the beans.

Nutrition

per serving

Calories: 453
Protein: 26g
Carbs: 72g
Fat: 8g
Fiber: 25g
Sodium: 1390mg

Soy-freeGluten-freePeanut-free

Calculated from ingredient reference data. Brand labels vary.

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Three-Bean Chili Verde

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