Smoky Chipotle–Kidney Bean Chili
30 minutes or fewer
The great thing about this classic chili recipe is that you can have all the ingredients on hand in the cupboard, fridge, and freezer and whip it up at a moment’s notice.
- 2 cups (7 oz.) Southwestern frozen vegetable blend, such as 365 Everyday
- 2 tsp. ground cumin
- 2 15-oz. cans low-sodium kidney beans, rinsed and drained
- 1 14.5-oz. can fire-roasted diced tomatoes with chipotle
- 1 cup grated reduced-fat sharp Cheddar cheese
Spray large saucepan with olive oil cooking spray, and heat over medium heat. Add frozen vegetables and cumin, and sauté 4 minutes, or until softened, stirring occasionally. Add beans, tomatoes, and 1 cup water, and bring to a boil. Reduce heat to medium-low, and simmer 25 minutes. Serve topped with grated Cheddar.
January/February 2013 p.36