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Vegetarian Black Bean Chili

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  • 20 min prep time
  • 60 min total time
  • 15 ingredients
  • 6 servings
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This hearty corn and black bean chili makes a satisfying main dish. Serve it with warm cornbread or corn tortillas.

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

Steps

  • 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.
  • 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

You can vary the heat level of this chili by decreasing or increasing the amount of chiles that you use.

Nutrition Information

No nutrition information available for this recipe
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