Easy Veggie Chili

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.

Ingredients

• 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)

Instructions

1. Heat oil in a heavy, large pan over medium-high heat.
2. Add onion and sauté until soft — about five to seven minutes.
3. Add minced garlic and spices to the pan and sauté until fragrant.
4. Add the beans and tomatoes, stir to combine.
5. Heat to a simmer, taste, and adjust for salt.
6. Simmer over low heat for 20–30 minutes.
7. Taste and adjust seasonings as desired.
8. Garnish with toppings of your choice.