Ingredients
- 1/2 onion
- 1 red bell pepper
- 1-15 oz can kidney beans
- 1-15oz can black beans
- 1- 15 oz can corn
- 2 Tbsp olive oil
- 1 15 oz can canned diced tomatoes
- 1-28 oz can crushed tomatoes
- 1 Tbsp chili powder
- salt and pepper to taste
- 1 C cheddar cheese, shredded
- 1 C greek yogurt, non-fat
Directions
Mise en Place
- Dice onion and bell pepper
- Drain and rinse beans and corn
Cooking the vegetables
- Over medium heat, add oil in a 5-quart pot
- Sauté onion and bell pepper until softened, about 5 minutes
- Add tomatoes and chili powder. Bring to a simmer
- Reduce heat and let cook for about 10 minutes
Combining ingredients
- Add beans and corn. Add hot pepper sauce (optional)
- Let simmer for at least 20 minutes to bring flavors together
- Season with salt and pepper. If chili becomes too thick, add water 1/2 cup at a time to create desired consistency
Serve!
- Top with low-fat cheddar cheese and plain Greek yogurt to taste
- Serve and enjoy!
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6 Servings
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Difficulty: Easy
Nutrition Tip 
Red vegetables like those found in this recipe contain a lot of vitamin A which is important for skin integrity and eye health.
Tomatoes are the official state vegetable of New Jersey.
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