| Prep Time | 8 minutes |
| Servings |
1-cup servings
|
Ingredients
- 2 tsp olive oil
- 1 onion diced
- 2 garlic cloves chopped
- 2 tbsp chili powder
- 1 tsp cumin
- 1 (28-oz) can diced tomatoes
- 1 green bell pepper chopped
- 1 15-oz can kidney beans drained and rinsed
- 1 15-oz can black beans drained and rinsed
- 2 cups corn frozen or canned, drained
- 1 lime (optional) juice
- Dash hot sauce (optional)
- 1/2 bunch cilantro (optional) chopped, fresh, for garnish
- 1 avocado (optional) chunks, for garnish
Ingredients
|
Instructions
- In a large soup pot over medium-high heat, sauté onion, garlic, chili powder, and cumin in oil until onion is translucent, about 3 minutes.
- Turn heat to high and add tomatoes, pepper, beans, and corn; continue to cook, covered, until heated through, about 3 more minutes.
- Squeeze lime over chili and top with hot sauce, fresh cilantro, or avocado chunks if desired.
- Store leftovers in the fridge for up to 5 days or as individual servings in the freezer for up to 2 months.
Recipe Notes
Nutrition Facts
8 Minute Chili
Amount Per Serving
Calories 228
Calories from Fat 54
% Daily Value*
Total Fat 6g
9%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 561mg
23%
Potassium 769mg
22%
Total Carbohydrates 38g
13%
Dietary Fiber 11g
44%
Sugars 6g
Protein 10g
20%
Vitamin A
36%
Vitamin C
65%
Calcium
26%
Iron
14%
* Percent Daily Values are based on a 2000 calorie diet.
