Bean & Vegetable Chili

SoupStovetop45 minServes 6VegetarianVeganGluten-freeDairy-free

Ingredients

• 1 onion, diced
• 2 bell peppers, diced
• 2 cans (15 oz) black beans, drained
• 1 can (15 oz) kidney beans, drained
• 1 can (28 oz) crushed tomatoes
• 3 tbsp chili powder
• 1 cup corn
• 2 tbsp oil

Amounts are scaled from the original 6 servings; cooking times may change for bigger batches.

Steps

1. Cook the onion and peppers in oil 7 minutes.
2. Stir in chili powder for 1 minute.
3. Add tomatoes, beans, corn and 1 cup water; simmer 25 minutes.
4. Season with salt and serve with your favorite toppings.

Swaps

• No chili powder? Use cumin plus a pinch of paprika and cayenne.

Times are a guide; ovens and air fryers vary. Cook poultry to 165°F, ground meat to 160°F, and pork and fish to 145°F. Diet tags come from the ingredient list; check labels for allergens.

Check what you're missing in Crave