Quick Red Kidney Bean Chili

Prep Time: 10 Min

1 tablespoon vegetable oil

1 small onion, diced (approximately ¾ cup)

½ green pepper, seeded, cored & diced (approximately ½ cup)

2 celery stalks, diced (approximately ½ cup)

3 tablespoons chili powder

1 teaspoon ground cumin

¾ teaspoon kosher salt

½ teaspoon ground pepper

1 can (28 ounces) crushed tomatoes

2 cans or pouches (15.5 ounces each) organic Green Valley Red Kidney Beans, drained and rinsed

2 tablespoons tomato paste

Optional toppings: cheddar cheese, diced onion, avocado, sour cream, sliced scallions

Heat the oil in a large saucepan over medium-high heat.
Add the onion, green pepper and celery; sauté until tender, about 8 minutes.
Add the chili powder, cumin, salt and pepper; sauté 1 minute.
Stir in crushed tomatoes, red kidney beans and tomato paste.
Bring to a boil then reduce the heat to low and simmer uncovered, stirring occasionally, 15 minutes. Can be made up to 3 days ahead and freezes well up to 3 months.
Serve hot with toppings such as shredded cheese, onion, avocado, sour cream and scallions.