Recipe Monday: 30-Minute Chili

Happy Monday! Welcome back for another installment of Meatless Monday. I’m linking up again today with Annmarie and Cassandra to bring you guys some yummy meatless recipes. Got a yummy recipe to share? Link-up with us below!

Today I’m not sharing dessert (I know, I know — I’ll share one again soon!), but I am sharing a fantastic recipe from the Forks Over Knives cookbook. I was lucky enough to receive a cookbook and review it, and I have not been disappointed with a recipe yet!

Today’s recipe is for 30 Minute Chili. And it really is 30 minutes. And it makes a lot, too, which is great when you have a family or need to cook ahead and freeze for later.

Without further ado, here is the Forks Over Knives recipe for 30-Minute Chili. Enjoy!

30-Minute Chili

Ingredients

1 large yellow onion, diced
1 large green bell pepper, diced
4 cloves garlic, minced
3 Tbsp chili powder
2 Tbsp ground cumin
1 Tbsp dried oregano
2 – 15 oz cans pinto beans, rinsed and drained
1 – 28 oz can diced tomatoes with juices
2 C vegetable broth
sea salt and freshly ground black pepper
Cooked brown rice or whole-grain noodles

Directions

In a Dutch oven, cook the onion and bell pepper over medium heat, stirring occasionally and adding 1-2 Tbsp water at a time to keep veggies from sticking. Cook until softened, about 5 minutes.

Add the garlic, chili powder, cumin, and oregano and cook for another minute. Add the beans, tomatoes, and broth. Bring to a simmer over medium-high heat. Reduce the heat, partially cover, and simmer about 20 minutes — until the tomatoes start to break down a little bit and the mixture begins to thicken. Season with salt and pepper.