A great addition to your weeknight menu, this recipe was created by chef and cookbook author Del Sroufe. Del has been cooking in vegetarian and plant-based kitchens for 25 years. From The Forks Over Knives Plan: A 4-Week Meal-by-Meal Makeover.
Every household I know has some version of chili in its recipe box. For my part, sometimes I make chili an all-day affair—cooking the beans from scratch, toasting the spices, and letting the chili simmer nice and slow for hours. And then there are the days I just need to get dinner on the table. This recipe is for those occasions, when delicious and fast are both the order of the day. —DS
Makes about 7 cups
1 large yellow onion, diced
1 large green bell pepper, seeded and diced
4 cloves garlic, minced
3 tablespoons mild chile powder
2 tablespoons ground cumin
1 tablespoon dried oregano
2 (15-ounce) cans pinto beans, rinsed and drained
1 (28-ounce) can diced tomatoes with their juice
2 cups vegetable broth
Sea salt and freshly ground black pepper
Cooked brown rice or wholegrain noodles for serving (optional)
1. In a Dutch oven or other deep saucepan, cook the onion and bell pepper over medium heat, stirring occasionally and adding water 1 to 2 tablespoons at a time as needed to keep the vegetables from sticking, until softened, about 5 minutes.
2. Add the garlic, chile powder, cumin, and oregano and cook for another minute. Add the beans, tomatoes, and broth. Bring to a simmer over medium-high heat. Reduce the heat, partially cover the pan, and simmer until the tomatoes start to break down and the mixture has thickened a little, about 20 minutes. Season with salt and pepper to taste.
3. Serve hot over rice or noodles, if desired.