The simmering is what brings this chili together, allowing all the flavors to mingle. What a perfect one-pot meal for colder weather. You may want to enjoy this with rice, a slice of toasted bread or cornbread.
This recipe is perfect for any vegetarian/ vegan person that wants to enjoy Chili!
Ingredients
Beans
- 2 (15.5 oz) cans (kidney beans, black beans, chickpeas)
Oil
- 1 tablespoon
Minced-garlic
- 1 teaspoon
Chili-powder
- 1 Tablespoon
Cumin
- 1 teaspoon cumin, ground
Cayenne-pepper
- ¼ teaspoon (or more if you like spicy)
Salt
- 1 teaspoon
Tomatoes
- 1 can (28 oz) crushed tomatoes no salt added
Optional:
green onions, low fat plain Greek yogurt, shredded cheese
Frozen-Vegetables
- 1 (10 oz) bag (peppers, onions, chopped broccoli, chopped cauliflower)
Instructions
Step 1
Drain and rinse the canned beans in a colander.
Step 2
Put the oil into a stock pot and turn the heat to medium-high. Add the garlic and cook for 1 minute until fragrant (but not brown). Add the chili powder, cumin, and cayenne pepper and cook for 1 minute or until fragrant.
Step 3
Add the frozen vegetables, salt, and crushed tomatoes.
Step 4
Turn heat to medium-high and bring to a simmer. Once simmering, reduce heat to low and let cook for 20 minutes.
Step 5
Divide into three equal servings. Put two servings in a container with a lid and refrigerate.
Step 6
Before eating, top with chopped green onions and a dollop of low-fat Greek yogurt.