Two-Bean Harvest Chili

• 2 tsp. vegetable oil
• 1 large onion
• 12 oz. carrots
• 4 clove garlic
• salt
• 1 bunch collard greens
• 1 tbsp. salt-free chili powder
• 1 tsp. ground cumin
• 1/4 tsp. dried oregano
• 1 can no-salt-added diced tomatoes
• 2 can no-salt-added beans
• 1/4 c. reduced-fat sour cream

1. In 6-quart saucepot, heat oil on medium.
2. Add onion, carrots, garlic, and 1/4 teaspoon salt.
3. Cook 8 to 10 minutes or until golden and tender, stirring occasionally.
4. Add collard greens and 1/4 teaspoon salt and cook 1 to 2 minutes or until bright green and just tender, stirring.
5. Stir in chili powder, cumin, and oregano and cook 1 minute, stirring.
6. Stir in tomatoes and beans.
7. Simmer 10 minutes, stirring occasionally.
8. Divide among 4 bowls; top with sour cream.

vegetable oil, onion, carrots, clove garlic, salt, collard greens, salt, ground cumin, oregano, nosalt, nosalt, sour cream

Taken from www.delish.com/recipefinder/two-bean-harvest-chili-recipe-ghk0912 (may not work)