Canned beans and tomatoes make this quick vegetarian chili recipe ready to go in just 30 minutes. Serve over rice or couscous, or with tortilla chips for added crunch, and add extra toppings as you see fit—sliced scallions, chopped fresh cilantro, diced avocado and sliced jalapeños are all tasty choices.
- By: Carolyn Malcoun
Ingredients 4 servings
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- 1 tablespoon canola oil
- ¾ cup finely chopped white onion
- ½ cup finely chopped red bell pepper
- 4 cloves garlic, chopped
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 2 (15 ounce) cans low-sodium black beans, rinsed
- 1 (14 ounce) can diced tomatoes
- ¼ cup water
- ½ cup shredded cheese, such as Cheddar or pepper Jack
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