Bean and Vegetable Chili

IngredientsBean Chili

2 teaspoons vegetable oil

1 onion, chopped

2 garlic cloves, minced

1 green pepper, chopped

1 28-ounce can chopped tomatoes, low sodium preferred

1 15-ounce can low sodium kidney beans, drained and rinsed

1 15-ounce can low sodium garbanzo beans, drained and rinsed

1 15-ounce can corn, drained and rinsed 

2 cups low sodium chicken or vegetable broth

2 teaspoons ground cumin

Chili powder to taste (up to 1/4 cup)

Directions

1.  In a medium soup pot, heat the oil until hot. Add the green peppers, onion, and garlic and cook over moderately high heat until the onion is softened, about 5 minutes.  Add the chili powder and cumin, and cook over moderate heat until fragrant, about 1 minute.

2.  Stir in the beans, tomatoes and stock and bring to a simmer. Simmer the chili over moderately low heat until thickened, about 15 minutes. Simmer a bit longer for the flavor to soak into the beans.

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