Check out this easy to make traditional chili recipe that is perfect for chilly weather. 

Ingredients

• 1 tablespoon canola or other vegetable oil
• 1 medium yellow onion, chopped
• 1 medium green bell pepper, cut in 1/2-inch pieces
• 1 tablespoon garlic, finely chopped
• 1-3 medium jalapeno pepper, seeded and minced
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 3 cups cooked pinto beans, rinsed and drained
• 1 cup canned diced or crushed tomatoes
• 1/4 cup chopped cilantro
• 2 cups low sodium beef broth, divided
• 2 tablespoon corn meal

Directions

1. Heat oil in Dutch oven over medium-high heat. Sauté onion, bell pepper and garlic until onion is translucent, about 4 minutes.
2. Add jalapeno, cumin, chili powder and oregano. Stir until spices are fragrant, about 1 minute.
3. Add cooked beans, tomatoes, cilantro and all but 3 tablespoon broth. Bring to a boil. Reduce heat and simmer, uncovered for 10 minutes.
4. Place corn meal in small bowl. Mix in reserved broth, stirring to make a smooth mixture. While stirring chili, blending corn meal mixture, blending well. Continue simmering 10 minutes.

Serves 4

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.