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Recipe

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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( 18 Ratings)

18 Ratings

5 Stars 67%

4 Stars 28%

3 Stars

2 Stars

1 Stars

Member Reviews ( 7 )

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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 questions? Our experts have the answers. Ask Betty now.

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:

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

Review & Comments

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1 - 3 of 7 Reviews View All

Posted 12/31/2012 4:56:51 PM REPORT ABUSE sp0711 said:

Rating:

I really liked this recipe and will make it again. I added one medium zucchini and less water to make it more hearty. I used the fire roasted tomatoes per the recipe and loved the taste.

This reply was: Helpful Inspiring

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