Unlike meaty, slow-cooking chili recipes, this vegetarian varietal comes together in just 30 minutes. The easy prep and short cook time make this dish the perfect healthy addition to your hectic weeknight meal plan.
If you have leftovers, store them in an air-tight container in the refrigerator for up to three days or freeze them for up to six months. That way, you can just pull out a batch on a busy night and heat it up.
- 2 teaspoons canola oil
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3 garlic cloves, minced
- 1 (4.5-ounce) can chopped green chiles
- 1 cup frozen corn, thawed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 1 (8-ounce) can all natural tomato sauce
- 1 (6-ounce) container plain nonfat Greek yogurt
- 1 avocado, pitted and chopped
- Corn tortilla chips (optional)
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1. In a medium-sized pot, heat the oil over medium-high heat. Add the onion and bell pepper; saut? for 3 minutes.
2. Add the chili powder and the next four ingredients (chili powder through green chiles); cook for 1 minute.
3. Stir in the corn, beans, diced tomato and tomato sauce; bring to a boil.
4. Cover, reduce the heat, and simmer for 20 minutes, or place in a slow cooker and simmer on low until ready to eat.
5. Serve with Greek yogurt, chips and sliced avocado.
Serves 6More: Slow-Cooker Mexican Oat Chili Recipe
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