• prep: 25 min
• cook: 0 hr
• total: 25 min

servings:

This vegetarian chili is light yet hearty. Perfect for a weeknight dinner, it comes together in minutes with ingredients you might have handy in your pantry.

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• 1 poblano chile, seeded and chopped
• 4 garlic cloves, minced
• Coarse salt
• 1 can (4 ounces) diced green chiles
• 4 1/2 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 cans (15.5 ounces each) kidney beans, rinsed and drained
• 2 cans (15.5 ounces each) pinto beans, rinsed and drained
• 1 can (28 ounces) diced tomatoes

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