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Vegetarian Chili

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Vegetarian Chili
  • Prep Time 20 min
  • Total Time 60 min
  • Servings 6
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We love chili for its rib-sticking deliciousness, and this vegetarian chili is no exception. Just because it’s meatless, doesn’t mean it’s not filling, and this recipe proves it. Cumin, chili powder and chiles add the heat to the chili while fire-roasted tomatoes, black beans and sweet corn give it extra flavor.

Ingredients

1
tablespoon vegetable oil
1
large onion, chopped (1 cup)
1
medium green bell pepper, chopped (1 cup)
4
cloves garlic, finely chopped
2
fresh jalapeño or serrano chiles, seeded, finely chopped
2
cans (15 oz each) Progresso™ black beans, drained, rinsed
2
cans (14.5 oz each) Muir Glen™ organic fire roasted or plain diced tomatoes, undrained
1 1/2
cups water
1
tablespoon chili powder
1
teaspoon ground cumin
1/2
teaspoon coarse (kosher or sea) salt
1
cup Cascadian Farm® frozen organic sweet corn
Sour cream or plain yogurt, if desired
Shredded Cheddar cheese, if desired
Chopped fresh cilantro, if desired

Directions

  • 1 In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.
  • 2 Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.
  • 3 Top each serving with remaining ingredients.
Tips  

You can vary the heat level of this chili by decreasing or increasing the amount of chiles that you use.

Serve this veggie chili with warm cornbread or corn tortillas.

Nutrition Information 
No nutrition information available for this recipe
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