Ingredients
- 1/2 onion, diced
- 1 red bell pepper, diced
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can corn, drained and rinsed
- 2 tablespoons olive oil
- 1 (15 ounce) can canned diced tomatoes
- 1 (28 ounce) can crushed tomatoes
- 1 tablespoon chili powder
- Salt and pepper to taste
- 1 cup cheddar cheese, shredded
- 1 cup greek yogurt, non-fat
Directions
Over medium heat, add oil in a 5-quart pot.
Sauté onion and bell pepper until softened, about 5 minutes.
Add tomatoes and chili powder. Bring to a simmer.
Reduce heat and let cook for about 10 minutes.
Add beans and corn. Add hot pepper sauce (optional).
Let simmer for at least 20 minutes to bring flavors together.
Season with salt and pepper.
If chili becomes too thick, add water 1/2 cup at a time to create desired consistency.
Top with low-fat cheddar cheese and plain Greek yogurt to taste.
Serve and enjoy!
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6 Servings
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Difficulty: Easy
Nutrition Tip 
Red vegetables like those found in this recipe contain a lot of vitamin A which is important for skin integrity and eye health.
Tomatoes are the official state vegetable of New Jersey.
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