Quick and Easy Veggie Chili
Apr 7, 2014
Serves 4 to 6
What to Do:
3 tablespoons olive oil
1 medium onion, diced
2 red bell peppers, cored and diced
4 cloves garlic
1 1/2 teaspoons cumin
1/4 teaspoon cayenne pepper
1 tablespoon chili powder
1 15 oz. can kidney beans, drained & rinsed
1 15 oz. can black beans, drained & rinsed
3 15 oz. cans diced tomatoes
1 cup frozen corn
Salt Fresh ground pepper
Optional Garnishes: Low-fat sour cream, Greek yogurt, shredded cheddar cheese, sliced scallions, fresh cilantro
*Note: If you don't have (or want to buy) the cayenne, chili powder, and cumin, you can use a low-sodium taco or chili seasoning packet instead!
What to Do:
- In a Dutch oven or large stock pot, heat oil over medium heat. Add onions, peppers, garlic, cumin, cayenne, and chili powder, and season with salt and pepper. Stir together and cook until soft, 3-4 minutes.
- Mix in beans, diced tomatoes, and corn.
- Bring the mixture to a boil, then lower the heat and simmer for 30 minutes, stirring occasionally. Taste, and season with additional salt and pepper, if necessary.
- Top with your favorite garnish and serve immediately. (If not eaten immediately, the chili will keep for about a week in a covered container in the refrigerator, or a couple months in the freezer.)
What's your favorite way to top a bowl of hearty chili? Share with us in the comments below!