Ingredients
1 tbsp extra virgin olive oil
1 can low sodium kidney beans
1 can diced tomatoes with juice
1 medium yellow onion, diced
2 garlic cloves, minced
1/2 green pepper, diced
1/2 cup corn (I use frozen)
1 tbsp Cumin (add to taste)
Dash of cayenne
Pinch of salt (add to taste)
Tsp lime juice
1 cup water (add to desired consistency - less water results in a thicker chili)
TOPPINGS: (FOR ONE SERVING)
Juice from 1/2 a lime
1/4 cup diced avocado
1 tbsp chopped scallion
1-2 tbsp chopped fresh cilantro
1 small tomato, diced
1 tbsp fat free sour cream
1/4 cup fat free shredded cheddar cheese
Preparation
Heat the olive oil in a saucepan
Once heated, add the onions, peppers, garlic and a pinch of salt - cook until onions become translucent and then add the cumin and stir for another minute.
Add tomatoes, beans, water and reduce the heat to medium-low
Let cook for at least an hour or until it has reached its desired thickness. I let mine cook for about 2 hours.
About 20 minutes before you serve, add the frozen corn, lime juice, and the dash of cayenne.
It makes about 3 cups or 3 servings of chili. Serve in bowls and top it with the condiments. DELICIOUS!
Each bowl is about 360
