No-Chop Skillet Chili

1. Warmth oil in a huge saucepan over medium-excessive warmth. Add onion, bell pepper and garlic and cook till tender, about 8 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add beans, tomatoes (with their juice) and water and simmer for five minutes.

2. Serve the chili sprinkled with cheese.

Guidelines

To execute forward: Refrigerate chili (Step 1) for up to three days or freeze for up to three months.