Chili is a wonderful make-ahead meal. As long as you are cooking, double the recipe to this hearty vegetarian chili, and store half in the freezer for a quick meal a few weeks down the road. Before serving, pile on the usual chili toppings such as low-fat shredded cheese, sour cream, or green onion if desired.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients:
- 1 Tbsp canola oil
- 3 garlic cloves, chopped fine
- 1 1/2 cups chopped yellow onion
- 3/4 cup chopped red bell pepper
- 1 seeded, chopped jalapeno pepper
- 2 Tbsp ground chili powder
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp ground black pepper
- 1/4 tsp salt
- 1 15-oz. can kidney beans, rinsed and drained
- 1 14.5-oz. can diced tomatoes
- 1 14-oz. can vegetable broth
Preparation:
1. Heat the canola oil in a large skillet over medium-high heat. Add the garlic and cook two minutes. Add the next nine ingredients, through the salt, and continue cooking for about 5 minutes, or until the vegetables are tender.
2. Add the kidney beans, tomatoes, and chicken broth.3. Reduce the heat, cover and simmer for 30 minutes.
Serves 4
Per Serving Calories 147
