Quick and Easy Veggie Chili

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4
25 minutes
$2.20

Ingredients

  • 1/2 medium yellow onion, chopped
  • 1/2 large green bell pepper, chopped
  • 3 cloves garlic, finely chopped
  • 2 cups low-sodium vegetable broth, divided
  • 2 teaspoons no-salt-added chili powder
  • 2 (15 ) cans no-salt added kidney beans, rinsed and drained
  • 1 (15 ) can no-salt-added diced tomatoes
  • 1/4 teaspoon ground black pepper
  • 1/4 cup chopped fresh cilantro (optional)
  • Sliced fresh jalapeño peppers (optional)

Directions

  1. Heat a large saucepot over medium-high heat until hot. 
  2. Add onion, bell pepper and garlic and cook, stirring frequently, about 3 minutes or until beginning to brown and stick to the pan. 
  3. Stir in 1/2 cup broth and cook 3 to 4 minutes longer or until vegetables are tender and most liquid has evaporated.
  4. Stir in chili powder and cook 1 minute, stirring constantly. 
  5. Add remaining broth, beans and tomatoes and bring to a boil. 
  6. Reduce heat to medium-low and simmer, partially covered, about 30 minutes or until vegetables and beans are tender and sauce is thickened. Stir in black pepper. 
  7. Serve with cilantro and jalapeños, if using.
Recipe provided by Whole Foods