North of the Border Veggie Chili

Name: North of the Border Veggie Chili
Total time: 30 min
Ingredients: 1 Tbsp. extra virgin olive oil; 1 yellow onion (diced); 1 red bell pepper (diced); 2 carrots (sliced (and halved if they are large) (about 1 cup)); 15 oz. canned red kidney beans (with their liquid, preferably without added sugar); 15 oz. canned black beans (reduced-salt, if possible, reduced salt, if possible, with their liquid); 1 cup mild salsa; 28 oz. crushed tomatoes; 1 Tbsp. chili powder (or more to taste); 1 1 1/2 cups corn kernels (fresh, frozen, or canned); 1 cup low fat plain sour cream or yogurt (for serving (optional)); 1 cup shredded Cheddar cheese (for serving (optional))

www.thescramble.com

Super simple, sweet, chunky, and slightly spicy North of the Border Veggie Chili makes for a delicious family dinner! Serve with optional toppings for extra flavor.

View full recipe on www.thescramble.com

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Ingredients

1 Tbsp. extra virgin olive oil
1 yellow onion (diced)
1 red bell pepper (diced)
2 carrots (sliced (and halved if they are large) (about 1 cup))
15 oz. canned red kidney beans (with their liquid, preferably without added sugar)
15 oz. canned black beans (reduced-salt, if possible, reduced salt, if possible, with their liquid)
1 cup mild salsa
28 oz. crushed tomatoes
1 Tbsp. chili powder (or more to taste)
1 1 1/2 cups corn kernels (fresh, frozen, or canned)
1 cup low fat plain sour cream or yogurt (for serving (optional))
1 cup shredded Cheddar cheese (for serving (optional))