The holidays are all about giving back.
"Good Morning America" sponsor Wells Fargo is continuing its annual tradition, teaming up with Feeding America for the bank's Wells Fargo Food Bank campaign to help put more holiday meals on more tables and fight hunger.
One in seven Americans turn to food banks, according to Feeding America, and one dollar helps provide at least 10 meals for families in need.
This season, Wells Fargo will match donations to Feeding America dollar for dollar, up to $1 million. Donations can be monetary or a donation of non-perishable food can be made to any one of 5,300 Wells Fargo branches through Dec. 31, 2019.
Wells Fargo is also accepting donations at more than 13,000 Wells Fargo ATMs. Learn more about how to get involved here.
Non-perishable food donations are so critical to help put food on the table for families over the holidays and beyond.
Fighting hunger is a cause that struck a chord with celebrity chef Tiffani Thiessen.
Thiessen, a spokeswoman for Wells Fargo, is showing just how far food bank donations can go to help a family in need make a delicious home cooked meal.
Thiessen shared her recipe for four bean chili, which uses non-perishable food items, and encouraged others to make a food donate to help fight hunger this season.
Get the full recipe below.
Serves 4 to 6
Ingredients:
1/4 cup extra-virgin olive oil
2 large yellow onions, finely chopped
Kosher salt and freshly ground black pepper
1 6-ounce can tomato paste
1/4 cup chili powder
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
6 cups vegetable broth
1 28-ounce can diced tomatoes, with their juices
2 cups canned corn
1 15-ounce can red kidney beans, drained
1 15-ounce can black beans, drained
1 15-ounce can pinto beans, drained
1 15-ounce can chickpeas, drained
2 teaspoons Worcestershire sauce
Directions:
In a Dutch oven or large pot, heat 2 tablespoons of the olive oil over medium heat. Add the onions and a pinch each of salt and pepper and cook, stirring, until soft, about 3 minutes.
Stir in the remaining 2 tablespoons olive oil, the tomato paste, chili powder, garlic, cumin and coriander.
Cook, stirring, until the spices and tomato paste toast, 1 to 2 minutes. Add the broth, diced tomatoes and their juices, corn, kidney beans, black beans, pinto beans, chickpeas, Worcestershire and 1 tablespoon salt.
Bring to a simmer and cook until the chili thickens, about 1 hour. Taste and adjust the seasonings.
Spoon into bowls, garnish and serve.
Optional Garnish Ideas:
Sour cream or plain whole-milk Greek yogurt
Shredded cheddar cheese
Chopped cooked bacon
Chopped yellow onions
Chopped fresh chives
Seeded and minced jalapeños
Corn chips
Rice
Recipe courtesy of Tiffani Thiessen