Kristi Whitley

Healthy Living

Veggie Chili

1 Tbsp. olive oil
1/2 large onion, chopped
1 medium red bell pepper, chopped
1 garlic clove, finely chopped
1 Tbsp. ground chili powder
1½ tsp. ground cumin
1½ tsp. dried oregano
1 (14½-oz.) can organic fire-roasted diced tomatoes
1½ Tbsp. tomato paste
1 cup water
1 (15-oz.) can black beans, rinsed and drained

1 (15-oz.) can pinto or kidney beans, rinsed and drained
1/2 tsp. salt
Fresh cilantro, chopped, for garnish
Chopped scallions, for garnish
Tofu sour cream, for garnish (optional)

Heat oil in large saucepan. Add onions, sweet pepper, garlic and jalapeño pepper and cook until onion is translucent, about 5 minutes. Add chili powder, cumin, and oregano and cook, stirring, for 1 minute.

Add canned tomatoes, tomato paste and 1 cup water, then beans and salt. Bring to boil, reduce heat, and simmer, uncovered, for 30 minutes. Serve garnished with chopped cilantro, scallions and a dollop of sour cream, if desired.

Makes 4 servings (5 cups).