Servings: 8 Prep time: 10 mins. Cooking time: 30 mins.
Ingredients
1 Tbsp oil
1 medium onion, chopped
1 bell pepper, chopped
1 garlic clove, minced
2 tsp dried oregano
2 tsp ground cumin
1 Tbsp chili powder
1 can (15 oz.) corn, drained
1 can (15 oz.) pinto beans, low sodium, drained & rinsed
1 can (15 oz.) kidney beans, low sodium, drained & rinsed
1 can (28 oz.) fire-roasted tomatoes
2 cups vegetable broth, low sodium
Directions
Heat oil in a large skillet over medium-high heat. Add onion and pepper. Sauté until tender, about 6-8 minutes.
Add the garlic and spices to the pot and continue to sauté for another minute. If the food starts to stick to the pot, add a splash of broth and a stir.
Add the remaining ingredients. Turn the heat up to medium-high until the chili starts to simmer. Reduce heat to a low simmer for about 20 minutes.
When the vegetables and beans have softened, turn the heat off and taste the chili.
Adjust seasonings as needed and serve. Refrigerate leftovers within 2-3 hours.
Notes
Nice additions or veggie swaps: sweet potatoes, carrots, mushrooms, or kale.
Beans can be substituted for black beans, chickpeas, or any beans you prefer.
Increase the heat by adding a 1/4 tsp or more of cayenne pepper.
Top with lime wedges, cilantro, avocado slices, or reduced-fat shredded cheese.
