Meatless Monday: Half-Hour Veggie Chili
 
 
Serves: 6
Ingredients
  • 1 tablespoon canola oil
  • 1 large sweet onion, chopped
  • 1 carrot, chopped
  • 1 red bell pepper, choped
  • 1 tablespoon finely chopped jalapeño pepper
  • 2 cloves garlic, minced
  • 1-2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 28-ounce can plus one 14-ounce can whole tomatoes, chopped, with juices
  • ¼ teaspoon salt
  • 1 15-ounce can red kidney beans, rinsed
  • 1 15-ounce can black beans, rinsed
  • ½ cup cooked quinoa
  • ½ cup nonfat plain Greek yogurt for garnish
  • ⅓ cup chopped green onion for garnish
Instructions
  1. Heat oil in a Dutch oven over medium heat. Add onions, carrot, bell pepper, jalapeño, garlic, chili powder to taste and cumin. Cook, stirring often, until the onions, bell pepper, and carrot are soft, 5 to 7 minutes.
  2. Add tomatoes with their juices and salt; cook for 5 minutes over high heat. Reduce heat to low; stir in beans and cooked quinoa. Simmer until the chili is thickened, about 15 minutes.
  3. Garnish with yogurt and green onion, if desired.
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/meatless-monday-half-hour-veggie-chili/