Turn a few basics from your pantry into a nutritious meal in minutes.
Rating – Easy
For a spicier, smokier chili, substitute 1 tablespoon of minced chipotle (smoked jalapeno) with adobo for the chili powder.
- 2 tablespoons olive oil
- 1 large white or yellow onion, chopped
- 4 garlic cloves, minced (more or less, depending on your preference)
- 1 tablespoon chile powder (add more to taste)
- 1 teaspoon dried oregano
- 1 teaspoon dried cumin
- 1/4 teaspoon cayenne pepper (omit if you prefer milder chili)
- 2 (15-ounce) cans pinto, kidney, or black beans, drained and rinsed
- 2 (15-ounce) cans diced tomatoes, undrained
- Salt, to taste
- Chopped green onion, diced avocado, low-fat sour cream, or plain yogurt for toppings (if desired)
- Heat oil in a heavy, large pan over medium-high heat.
- Add onion and sauté until soft — about five to seven minutes.
- Add minced garlic and spices to the pan and sauté until fragrant.
- Add the beans and tomatoes, stir to combine.
- Heat to a simmer, taste, and adjust for salt.
- Simmer over low heat for 20–30 minutes.
- Taste and adjust seasonings as desired.
- Garnish with toppings of your choice.