Veggie Chili

Yield: 4 servings | Prep: 20 mins. | Ready in: 50 mins. 

What you need:

• 1 tablespoon olive or canola oil
• ½ large onion, chopped
• 1 medium red bell pepper, chopped
• 1 garlic clove, finely chopped
• 1 jalapeno pepper, seeded, deribbed and minced
• 1 tablespoon ground chili powder
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons dried oregano
• 1 (14 ½-oz) can no-salt add diced tomatoes in juice
• 1 ½ tablespoons tomato paste
• 1 cup water
• 2 (15-oz) cans black beans, rinsed and drained
• ½ teaspoon salt
• Fresh cilantro, chopped (for garnish)
• Chopped scallions (for garnish)
  
• Reduced fat sour cream (for garnish)

What you do:

1. Heat oil in large saucepan. Add onion, bell pepper, garlic and jalapeno pepper. Sauté until onion is translucent, about 5 minutes.
2. Add chili powder, cumin and oregano and cook, stirring, for 1 minute.
3. Add canned tomatoes, tomato paste and 1 cup water. Stir until blended.
4. Stir in black beans and salt. Bring to a boil, reduce heat and simmer, uncovered, for 30 minutes.
5. Serve garnished with the cilantro, scallions and a dollop of sour cream, if desired.

Original recipe from the American Institute for Cancer Research (AICR).