Vegetarian Black and White Bean Chili

Sit back and relax: in less than an hour, you can have a fantastic bean chili with plenty of veggies and Southwestern flavor.

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Servings 6

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ingredients 13
Prep Time 15 min
Total Time 45 min

Ingredients

1: tablespoon vegetable oil

1: large onion, chopped (1 cup)

4: cloves garlic, finely chopped (2 teaspoons)

1: can (15.5 oz) great northern beans, drained, rinsed

1: can (15 oz) Progresso® black beans, drained, rinsed

2: cans (14.5 oz each) fire-roasted crushed tomatoes, undrained

1: can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers

1: can (4 oz) Old El Paso® chopped green chiles, undrained

1: can (14 oz) vegetable broth

1: tablespoon chili powder

1: teaspoon ground cumin

1/2: teaspoon salt

: Sour cream, if desired

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Directions

1 In 4-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook 2 minutes, stirring frequently, until tender.
2 Stir in remaining ingredients except sour cream. Heat to boiling. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.
3 Top each serving with sour cream.