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Vegetarian Chili

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Cumin, chili powder and chiles add the heat to meatless chili featuring organic fire-roasted tomatoes, black beans and sweet corn.

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(16 Ratings)

16 Ratings

5 spoons 69%

4 spoons 25%

3 spoons

2 spoons

1 spoons

Member Reviews (6)

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PREP TIME
20 Min
TOTAL TIME
1 Hr
SERVINGS
6

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

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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.

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Expert 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.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 280

(Calories from Fat 35),

Total Fat 3 1/2g

(Saturated Fat 1/2g,
Trans Fat 0g),

Cholesterol 0mg;
Sodium 390mg;
Total Carbohydrate 48g

(Dietary Fiber 11g,
Sugars 10g),

Protein 13g;

Percent Daily Value*:

Vitamin A 15.00%;
Vitamin C 30.00%;
Calcium 15.00%;
Iron 30.00%;

Exchanges:

1 1/2 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
2 Vegetable;
1/2 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 6 Reviews View All

Posted 1/19/2012 9:31:47 PM REPORT ABUSE Fabulouschef said:

Rating:

Very easy to make, not to spicy, beans held up well and didn't break up. I used Hunts fire roasted tomatoes rather than the organic ones to cut expense. I followed recipe as it was and found it tasty and will make it again. I prepared it the night before and reheated it for dinner.

This reply was: Helpful Inspiring

Posted 11/30/2011 2:44:49 PM REPORT ABUSE Jengirliegirl said:

Rating:

I wanted to try a vegetarian chili and am so glad I found this recipe! I was able to use all organic ingredients. I am normally not a bean fan, but I have to say that I had no problem eating my share of this dish!! I topped it with some sour cream, cheese and avocado slices! Delicious! I will be making it for the third time tonight! The leftovers are just as good! Recipes like this are helping me to convince my husband that eating vegetarian can be just as (if not more!) fulfilling than eating dishes with meat. Thanks!

This reply was: Helpful Inspiring

Posted 3/9/2011 2:40:01 PM REPORT ABUSE LaciL said:

Rating:

This is definitely one of the best vegetarian chili recipes I have ever made. It was so full of flavor and spice... even without the green pepper since the ones at the store didn't look very appetizing. I upped the chili powder and cumin just a bit, instead of leveling off the measuring spoon I did a heaping spoonful. Delicious! Everyone loved it. One person said "So this is what real food tastes like!" and another said they are going to add this recipe to their arsenal!

This reply was: Helpful Inspiring