10 Minute Chili Soup

Instructions

1 teaspoon oil
1 cup diced onions
1 cup diced carrots
1 can diced tomatoes
1 cup water
1 can kidney beans
1 tsp chili powder
1 tsp dried oregano

Directions:
Heat large nonstick skillet over medium-high heat. Add oil and saute onions and carrots until golden, about 3 minutes.

Add the rest of the ingredients and bring to a boil. Simmer until vegetables are tender, about 4-5 minutes.

Pour into thermos or refrigerate until ready to heat and serve.