simple and soothing bean and vegetable chili, prepare in bulk and freeze for future meals

Ingredients:

2 tablespoons olive oil or coconut oil

1 onion, chopped

2 cloves garlic, minced

2 carrots, chopped

2 celery stalks, chopped

1 zucchini, chopped

2 cups cooked kidney beans or black beans, rinsed and drained

1 can (14.5 ounces) diced tomatoes

4 cups low-sodium vegetable broth

1 tablespoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Instructions:

In a large pot, heat the olive oil or coconut oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 3–4 minutes.

Add the carrots, celery, and zucchini, and sauté for another 3–4 minutes until the vegetables start to soften.

Stir in the cooked beans, diced tomatoes, vegetable broth, chili powder, cumin, and coriander. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 20–25 minutes, allowing the flavors to meld and the vegetables to become tender.

Season the chili with salt and pepper, to taste.

Serve hot, garnished with fresh cilantro.

This simple bean and vegetable chili can provide you with the fiber and nutrients needed to support your digestive health, while also catering to your preference for chili beans. However, it is essential to remember that healing from diverticulosis requires a combination of lifestyle changes and medical guidance. Consult with A healthcare provider to ensure you are following the appropriate dietary and lifestyle modifications for your unique situation.

May this comforting chili warm your heart and nourish your body, while the soothing melodies of healing and compassion guide you on your journey towards wellness.