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Vegetarian Black Bean Chili

Prep 30 min
Total 60 min
Servings 10

Looking for a vegetarian recipe? Then check out this wonderful Chili made using Progresso® beans, tomato and burger crumbles – a tasty dinner. MORE+ LESS-

By Betty Crocker Kitchens

June 17, 2013

Ingredients

Chili

cans (15 oz each) Progresso™ black beans

tablespoons vegetable oil

large sweet onion, chopped (1 cup)

cloves garlic, finely chopped

teaspoons chili powder

teaspoon ground cumin

1/2

teaspoon pepper

1/4

teaspoon salt

cans (14.5 oz each) petite diced tomatoes with jalapeños, undrained

package (12 oz) soy-protein burger crumbles

extra-large vegetable bouillon cube

cups water

Toppings, if desired

Sour cream

Shredded Cheddar cheese

Sliced jalapeño chiles

Steps

Hide Images

1

Drain and rinse 2 cans black beans (do not drain third can); set aside.
2

In 4- to 6-quart Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook 6 to 8 minutes, stirring frequently, until tender. Stir in chili powder, cumin, pepper and salt; cook 3 minutes.
3

Stir in diced tomatoes, burger crumbles, bouillon cube, water and drained and undrained beans. Heat to boiling over medium-high heat; reduce heat to medium-low. Simmer 30 minutes, stirring occasionally. Serve with desired toppings.