Almost-Instant Vegetarian Chili 

This vegetarian chili is a super simple, one-pot meal that can be pulled together in minutes — especially with frozen veggies and low-sodium canned beans. Pop all the ingredients in a multicooker and dinner is ready in no time.

Nutrition Information (per serving: 2 cups): Total Fat (2g); Carbohydrates (74g); Sodium (917mg); Sugar (9g); Fiber (22g); Cholesterol (0mg); Protein (20g)

2 (15-ounce) cans low-sodium kidney beans

2 (15-ounce) cans low-sodium pinto beans

2 (15-ounce) cans low-sodium black beans

1 (14-ounce) can fire-roasted tomatoes

1 (4-ounce) can diced green chilies

2 cups frozen chopped bell peppers

1 cup frozen corn

1 cup fresh or frozen chopped onion

1 ½ to 2 Tbsp. chili powder (to taste)

2 tsp. ground cumin

1 tsp. kosher salt

1 tsp. garlic powder

1 tsp. dried oregano

In the multicooker pot, stir together kidney, pinto and black beans, fire-roasted tomatoes, green chilies, bell peppers, corn, onion, chili powder (to taste), cumin, kosher salt, garlic powder and oregano. (If you like thick chili, drain the beans before adding.)

Seal the multicooker and set to cook on the “beans/chili” or “soup” setting for 30 minutes.

When the cooking stops, carefully turn the vent to release the pressure and wait 1 minute.

Stir the chili, season to taste and serve with your favorite toppings.