Quick and Easy Chili

  • recipe image cover
  • recipe image cover





1. In a nonstick pan, stir-fry onions, celery, jalapeño, and garlic in a small amount of water until cooked.

2. Add remaining ingredients except cilantro. Bring to a boil, then reduce heat and simmer, covered, approximately 1 hour, stirring frequently.

3. Add cilantro or parsley just before serving. Fill your bowl with greens and then add the chili or serve with a big green salad on the side.

Source of Recipe – Adapted from Prevent and Reverse Heart Disease Book by Dr. Caldwell Esselstyn Jr., M.D.


1 large yellow onion, chopped (1 cup)
2 ribs celery, chopped (½ cup)
1 jalapeño pepper, seeded and chopped
1 tablespoon minced garlic
1 14.5-ounce can low-sodium diced tomatoes
1 15-ounce can black beans, drained and rinsed
1 15-ounce can kidney beans drained and rinsed
1 25.5-ounce jar oil-free spaghetti sauce
1 cup water
¾ cup brown rice, uncooked
1 tablespoon chili powder
1 table spoon chopped cilantro or parsley
1 tea spoon of mince garlic
1/2 teaspoon of salt (optional)