30-Minute Chili

30-Minute Chili

• Prep-time: 10 minutes / Ready In: 30 minutes
• Makes 7 cups

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)

Instructions

1. 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.
2. 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 the mixture is slightly thick.
3. Season with salt and black pepper. If desired, serve the chili over rice.