Easy Chili

Yield: 6 servings

Ingredients:

1 Tablespoon vegetable oil
1 onion, scrubbed with clean vegetable brush under running water, chopped
2 garlic cloves, minced
1 red bell pepper, scrubbed with clean vegetable brush under running water, chopped
1 pound lean ground beef
2 Tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 (14.5 ounce) can low-sodium diced or crushed tomatoes
1 (14.5 ounce) can low-sodium chicken broth
1 (15 oz) can low-sodium dark red kidney beans, rinsed and drained
1 (15 oz) can low-sodium sweet corn, rinsed and drained
Salt and pepper to taste
Optional topping: cheese, avocado, tortilla chips, cilantro, sour cream

Directions:

Wash hands with soap and water.
In a large saucepan, heat oil. Add onion, garlic and red pepper, and cook 5-7 minutes or until tender.
Add ground beef, stir well and cook until meat is browned and reaches an internal temperature of 160 °F on food thermometer.
Add chili powder, cumin, oregano, salt, tomatoes, chicken broth, beans and corn. Bring to a boil.
Reduce heat and simmer for 30 minutes or until desired thickness. Season with salt and pepper, if desired.
Serve hot, topped with desired toppings.
Store leftovers in a sealed container in the refrigerator for up to four days.

Nutrition Information: