Vegetarian Chili

Vegetarian Chili

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

Prep Time

20

Minutes

Total Time

1:00

Hr:Mins

Makes

6

servings

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.
Makes 6 servings (1 1/3 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
You can vary the heat level of this chili by decreasing or increasing the amount of chiles that you use.
Serve-With
Serve this veggie chili with warm cornbread or corn tortillas.

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*:
    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:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.