Photo courtesy of Keeping It Real Food

One of our New Years Resolutions at the College of Westchester was to bring you more blog posts about how to live a healthy lifestyle while pursuing your education. With the winter semester getting into gear, healthy weeknight dinners might seem difficult to pull off. Not so! This chili recipe comes together in a snap and can simmer while you catch up on work. You can even freeze leftovers in small portions for other busy nights!



▪   3 bell peppers, diced (any color)

▪   2 jalepenos, diced

▪   4 cloves garlic, minced

▪   1/2 a medium onion, diced

▪   1 tbsp olive oil

▪   1 15-oz can diced tomatoes

▪   1/2 c leftover homemade tomato sauce

▪   2 c water

▪   1 15-oz can black beans (low sodium)

▪   1 15-oz can kidney beans (low sodium)

▪   1 tbsp cocoa powder (optional)

▪   tsp cumin or to taste

▪   1/4 tsp paprika

▪   ½ tsp chili powder


1. Heat olive oil in a large pot. Add onions and garlic. Cook until onion is soft.

2. Add peppers, tomatoes, water, sauce, beans, cocoa powder, and spices. Bring to a boil and then simmer for an hour.