30-Minute Easy and Quick Vegan Chili

I have decided to go Vegan for health reasons only. Not only Vegan but as close to Plant Based Whole food as possible. I have always loved cooking but this is definitely a new approach. Let's give this a whirl. In the first 3 months I have lost 30lbs and my blood pressure and Cholesterol went from high to low. So far so good. I have added some fish and shrimp due to my good Cholesterol also being low.

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)

Directions at forksoverknives.com

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