Vegetarian Chili

This hearty corn and black bean chili makes a satisfying main dish. Serve it with warm cornbread or corn tortillas.

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Servings 6

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ingredients 15
Prep Time 20 min
Total Time 60 min

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: medium 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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Directions

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.

EXPERT TIPS

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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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 270
Calories from Fat: 30),

% Daily Value

Total Fat: 3 1/2g; 3 1/2%
(Saturated Fat 1/2g, 1/2% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 520mg; 520%;
Total Carbohydrate: 48g; 48%
(Dietary Fiber 15g 15% Sugars 7g 7% ),
Protein: 12g; 12%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 40%;
Calcium: 10%;
Iron: 25%;

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;