Vegetarian Chili

  • Prep 20 min
  • Total 60 min
  • Servings 6

Ingredients

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

Steps

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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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
35
% Daily Value
Total Fat
3 1/2g
6%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
390mg
16%
Potassium
890mg
25%
Total Carbohydrate
48g
16%
Dietary Fiber
11g
45%
Sugars
10g
Protein
13g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
30%
30%
Calcium
15%
15%
Iron
30%
30%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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