30-Minute Easy and Quick Vegan Chili - Forks Over Knives

Ingredients

• 2 yellow onions, chopped (1½ cups)
• 1 large green bell pepper, chopped (1½ cups)
• 3 tablespoons mild chili powder
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 4 cloves garlic, minced
• 2 15-oz. cans pinto beans, rinsed and drained
• 1 28-oz. can diced tomatoes, undrained
• 2 cups low-sodium vegetable broth
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Cooked brown rice or whole grain noodles (optional)