This recipe is healthy and hearty, and whether your vegetarian, vegan, gluten-free, or a meat lover, it’s sure to win you over. The chili is loaded with red kidney and black beans, fresh red bell pepper (add some orange or yellow peppers for variation), onion, sweet corn, and fire roasted tomatoes. To spice things up (just a little, I promise!) I added a mix of cumin, chili powder, and cayenne pepper. If you want to spice your chili up a little more, you can up the amount of cayenne pepper or mix in some fresh diced jalapenos. Top your chili with any combination of low-fat sour cream, Greek yogurt, scallions, fresh cilantro or shredded cheese. You can also bulk it up with some cooked quinoa or brown rice.
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bell pepper, black beans, black pepper, cayenne pepper, chili powder, corn, cumin, diced tomatoes, dinner, entree, garlic, gluten free, kidney beans, lunch, olive oil, onion, time: 30 - 60 min, vegetarian