Prep time: 30
Servings: 4
Ingredient:
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 oz. cans low-sodium black beans
1 – 14 oz. can diced tomatoes
¼ cup water
½ cup shredded cheese
Instructions:
1. Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper and garlic and cook until tender, about 8 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add beans, tomatoes (with their juice) and water and simmer for 5 minutes.
2. Serve the chili sprinkled with cheese.
Nutrition Facts: Calories: 311, Fat: 11 g, Carbs: 39 g, Fiber: 14 g, Protein: 16 g, Sodium: 434 g
Recipe adapted from eatingwell.com
