Vegetarian Chili
Summary
Cumin, chili powder and chiles add the heat to meatless chili featuring organic fire-roasted tomatoes, black beans and sweet corn.
Yield
6 servings
Time
20 min. prep; 1 hour total
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
Method
- 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.
- 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.
- Top each serving with remaining ingredients.