Vegetarian Chili

 

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

• 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.