Speedy Two-bean Chili



  • 2 tbsp olive oil

  • 1 large onion, halved and sliced

  • 1 fresh red chili, seeded and chopped

  • 398 ml can no-salt-added chopped tomatoes

  • 1 tbsp chili sauce

  • 2 tbsp low-sodium tomato ketchup

  • 2 cups low-sodium chicken or vegetable broth

  • 1 tbsp chopped parsley

  • 1 tbsp chopped fresh oregano

  • 398 ml can red kidney beans, drained and rinsed

  • 398 ml can cannellini beans, drained and rinsed

  • 1 cup frozen corn, thawed

  • Salt and pepper to taste

  • 1/2 cup light sour cream

  • 2 tbsp snipped fresh chives

  • Fresh oregano leaves (garnish)


  • 1. Heat oil in large skillet. Add onion and chili, and cook over medium heat, stirring occasionally, until onion is lightly browned, 5 minutes.

  • 2. Stir in tomatoes with their juice, chili sauce, ketchup, broth, parsley and oregano, with seasoning to taste. Bring to boil, then reduce heat and simmer for 10 minutes, stirring occasionally.

  • 3. Add kidney and cannellini beans and corn. Simmer for 10 minutes.

  • 4. Meanwhile, mix sour cream with snipped chives. Taste chili for seasoning and adjust if necessary. Serve chili sprinkled with oregano leaves and offer sour-cream mixture separately.

Serves 4