Chef V’s Tips: While I generally do not use a lot of nightshade vegetables, I do think fresh or dried jalapeño peppers in small quantities add a kick to dishes and have detoxifying powers. For more protein, swap the cannellini beans with 1 pound of cooked ground turkey, if desired.
Ingredients
- 1 tablespoon cold-pressed olive oil
- 1 medium yellow onion,
- diced 3 cloves garlic, minced or pressed
- 5 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 4 cups vegetable broth 1 (15-ounce) can of each: kidney, cannellini, and black beans, drained and rinsed
- 2 tablespoons chili sauce, or to taste (I like Trader Joe’s ® brand)
- 1 lb ground turkey (optional)
- OPTIONAL TOPPINGS
- Sliced and seeded jalapeño pepper
- ¼ cup Daiya ® cheddar shreds
Directions
Heat oil in a large soup pot over medium heat.
Add the onion and garlic, and sauté for about 3 minutes.
Stir in chili powder, cumin, and oregano and cook for another 2 minutes.
Reduce the heat to low, and add the vegetable broth, kidney beans, cannellini, black beans, and chili sauce.
Cover and simmer for about 35 minutes.
To serve, ladle into bowls and garnish with sliced jalapeños or cheddar shreds, if desired.
