30-Minute Chili - Click SHOW MORE for the Full Recipe
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INGREDIENTS:
- 2 yellow onions, chopped (1½ cups)
- 1 large green bell pepper, chopped (1½ cups)
- 3 tablespoons mild chili powder
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 4 cloves garlic, minced
- 2 15-oz. cans pinto beans, rinsed and drained
- 1 28-oz. can diced tomatoes, undrained
- 2 cups low-sodium vegetable broth
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Cooked brown rice or whole grain noodles (optional)
DIRECTIONS:
- In a Dutch oven cook onions and bell peppers over medium 5 minutes or until softened, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
- Stir in chili powder, oregano, cumin, and garlic; cook 1 minute. Add beans, tomatoes, and broth. Bring just to boiling over medium-high; reduce heat. Simmer, partially covered, 20 minutes or until tomatoes start to break down and mixture is slightly thick.
- Season with salt and black pepper. If desired, serve chili over rice.
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