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Prep Time
20 mins
Cook Time
20 mins
Serves
6
Ingredients
2 tbsp
Canola oil
30 ml
1 cup
Onion, diced
250 ml
1 cup
Red pepper, diced
250 ml
4 cloves
Garlic, minced
2 tbsp
Chili powder
30 ml
3 cups
Chicken broth, sodium reduced
750 ml
2 cups
Tomatoes, canned, diced
500 ml
2 cups
Black beans, canned, drained and rinsed
500 ml
1 cup
Corn, canned, salt free
250 ml
2 tbsp
Jalapeño pepper, seeds removed, finely diced
30 ml
1 tsp
Oregano, dried
5 ml
1 tsp
Cumin
5 ml
½ cup
Cilantro, fresh
125 ml
¼ tsp
Pepper
1 ml
Directions
Step 1
Heat oil in a saucepan over medium-high heat. Sauté onion and red pepper for about 5 minutes. Add garlic and chili powder and cook for about one minute more.
Step 2
Add broth and tomatoes. Cook for another 5 minutes and add beans, corn, jalapeño pepper, oregano and cumin.
Step 3
Bring to a boil on high heat. Once it begins to boil, reduce heat to medium-low and simmer uncovered for 10 minutes longer.
Step 4
Add cilantro and pepper just before serving.
Tip: Serve with a dollop of Greek yogurt and a few slices of avocado to cool the heat from the chili.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
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