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Recipe Monday: 30-Minute Chili

January 26, 2015
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.
Serve over brown rice or noodles. Enjoy!

Have a great day, friendlies!

xo

Favorite part of your weekend?
Favorite thing you ate this weekend?


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8 Comments


Annmarie L
January 26, 2015 at 2:26 pm
Reply

Mmmm love me some chili! This would be perfect for Super Bowl this weekend too! 🙂



    rfrutkin
    January 26, 2015 at 2:30 pm
    Reply

    Great idea! It would be phenomenal with some tortilla chips to dip as well. Mmm!

Farrah
January 26, 2015 at 3:07 pm
Reply

Yayyy for chili that doesn't take a billion years to make! <3 This looks super good! :]



    rfrutkin
    January 26, 2015 at 4:01 pm
    Reply

    Right?! 🙂

Cassandra @PoweredByBLING
January 26, 2015 at 4:56 pm
Reply

You know I love a simple, quick chili. And being originally from Ohio, putting it over noodles makes me want some Cincinnati 4-Way Chili!!!



    rfrutkin
    January 26, 2015 at 7:51 pm
    Reply

    Mmmm Skyline! Love 4-Ways.

brittney
January 26, 2015 at 10:10 pm
Reply

i love chili, especially in the winter. this sounds so simple to make, too!



    rfrutkin
    January 27, 2015 at 1:02 am
    Reply

    Chili is one of my favorites. So good, so easy, so filling. And so warm! 🙂

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