30-Minute Chili

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  • Makes 7 cups

Every household I know has some version of chili in its recipe box. For my part, sometimes I make chili an all-day affair—cooking the beans from scratch, toasting the spices, and letting the chili simmer nice and slow for hours. And then there are days I just need to get dinner on the table. This easy vegan chili recipe is for those occasions, when delicious and fast are both the order of the day. Serve this 30-minute wonder with rice or pasta for an extra-hearty dinner.

Ingredients

  • 2 yellow onions, chopped (1½ cups)
  • 1 large green bell pepper, chopped (1½ cups)
  • 3 tablespoons mild chili powder
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 4 cloves garlic, minced
  • 2 15-oz. cans pinto beans, rinsed and drained
  • 1 28-oz. can diced tomatoes, undrained
  • 2 cups low-sodium vegetable broth
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Cooked brown rice or whole grain noodles (optional)

Instructions

  1. In a Dutch oven cook onions and bell peppers over medium 5 minutes or until softened, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
  2. Stir in chili powder, oregano, cumin, and garlic; cook 1 minute. Add beans, tomatoes, and broth. Bring just to boiling over medium-high; reduce heat. Simmer, partially covered, 20 minutes or until tomatoes start to break down and mixture is slightly thick.
  3. Season with salt and black pepper. If desired, serve chili over rice.

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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