Now that it’s getting cooler outside, I’m really into cozy, warm dinners (in sweatpants, maybe even on the couch). Having an easy, basic chili recipe on hand is always convenient, because you can make it often, it’s good for you and filling. Plus, there are always variations depending on what you’re in the mood for! This version takes literally only 10 minutes.
And now the recipe and notes thanks to Daniela Sorentino!
1 can Organic Pinto Beans
Organic Chili Spice
1 White Onion, chopped
Fresh Baby Spinach
Sautèe white onions in avocado oil for about six minutes.
Cook the beans to simmer with spices listed above (approximately six minutes als0).
Combine beans and onions, and dish into bowls.
Add fresh spinach, black pepper to taste and grated cheese (if you like that!) and enjoy!
Note: Preservatives and liners to make canned foods “stable” for an extended shelf life place additional stress on our livers and detoxification system- when you’re buying canned foods make sure they are BPA free and the ingredient list is extremely minimal and does not include preservatives