Scale
Ingredients
- 1 medium yellow or white onion, chopped (about 2 cups)
- 1 medium green bell pepper, seeded and chopped (about 1½ cups)
- 1 medium yellow or orange bell pepper, seeded and chopped (about 1½ cups)
- 1 medium red bell pepper, seeded and chopped (about 1½ cups)
- 3 ribs celery, chopped (about 1 cup)
- 2 cans diced tomatoes (15 ounces each; about 3 cups), undrained
- 1 can cooked kidney beans (15 ounces; about 1½ cups), drained and rinsed
- 1 can cooked pinto beans (15 ounces; about 1½ cups), drained and rinsed
- 1 can cooked black beans (15 ounces; about 1½ cups), drained and rinsed
- 1½ cups corn kernels (cooked or raw; drain if canned)
- 1 tablespoon chili powder
- 1 tablespoon dried oregano
- 1 teaspoon granulated garlic
- 1 teaspoon ground cumin
- 1 cup loosely packed cilantro leaves, chopped (plus extra for garnish)
Instructions
- Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water begins to sputter, add the onion, bell peppers, and celery, and cook, stirring, for 5 minutes, adding a little water as needed.
- Stir in the tomatoes, beans, corn, chili powder, oregano, garlic, and cumin. Reduce the heat to medium-low. Cover and cook, stirring occasionally, for 25 minutes.
- Stir in the cilantro. Serve as is or garnished with chopped cilantro and/or avocado.
Notes
If you would like a ground beef texture in your chili, crumble some cooked Veggie Burger patties into the chili about 10 minutes before it’s done cooking.
Nutrition
- Serving Size: 1/8 recipe (about 1.2 cups)
- Calories: 296
- Sugar: 8.2g
- Sodium: 121mg
- Fat: 1.6g
- Saturated Fat: 0.3g
- Carbohydrates: 39.2g
- Fiber: 17.1g
- Protein: 16.9g
- Cholesterol: 0