This recipe is healthy and hearty, and whether your vegetarian, vegan, gluten-free, or a meat lover, it's sure to win you over. The chili is loaded with red kidney and black beans, fresh red bell pepper (add some orange or yellow peppers for variation), onion, sweet corn, and fire roasted tomatoes. To spice things up (just a little, I promise!) I added a mix of cumin, chili powder, and cayenne pepper. If you want to spice your chili up a little more, you can up the amount of cayenne pepper or mix in some fresh diced jalapenos. Top your chili with any combination of low-fat sour cream, Greek yogurt, scallions, fresh cilantro or shredded cheese. You can also bulk it up with some cooked quinoa or brown rice.
Serves 4 to 6
What You'll Need:
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2 red bell peppers, cored and diced
- 4 cloves garlic
- 1 1/2 teaspoons cumin
- 1/4 teaspoon cayenne pepper
- 1 tablespoon chili powder
- 1 15 oz. can kidney beans, drained & rinsed
- 1 15 oz. can black beans, drained & rinsed
- 3 15 oz. cans diced tomatoes
- 1 cup frozen corn
- Salt Fresh ground pepper
- Optional Garnishes: Low-fat sour cream, Greek yogurt, shredded cheddar cheese, sliced scallions, fresh cilantro
- *Note: If you don't have (or want to buy) the cayenne, chili powder, and cumin, you can use a low-sodium taco or chili seasoning packet instead!
What to Do:
- In a Dutch oven or large stock pot, heat oil over medium heat. Add onions, peppers, garlic, cumin, cayenne, and chili powder, and season with salt and pepper. Stir together and cook until soft, 3-4 minutes.
- Mix in beans, diced tomatoes, and corn.
- Bring the mixture to a boil, then lower the heat and simmer for 30 minutes, stirring occasionally. Taste, and season with additional salt and pepper, if necessary.
- Top with your favorite garnish and serve immediately. (If not eaten immediately, the chili will keep for about a week in a covered container in the refrigerator, or a couple months in the freezer.)