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Vegetarian Chili
This hearty corn and black bean chili makes a satisfying main dish. Serve it with warm cornbread or corn tortillas.
Prep Time:
20 min
Start to Finish:
1 hr
Makes:
6 servings (1 1/3 cups each)
17 ratings
0 reviews
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) 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
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.
High Altitude (3500-6500 ft):
No change.
1 Serving:
Calories
280
(
Calories from Fat
35
);
Total Fat
3 1/2
g (
Saturated Fat
1/2
g,
Trans Fat
0
g);
Cholesterol
0
mg;
Sodium
390
mg;
Total Carbohydrate
48
g (
Dietary Fiber
11
g,
Sugars
10
g);
Protein
13
g
Percent Daily Value*:
Vitamin A
15
%;
Vitamin C
30
%;
Calcium
15
%;
Iron
30
%
Exchanges:
1 1/2
Starch
;
1
Other Carbohydrate
;
2
Vegetable
;
1/2
Very Lean Meat
;
1/2
Fat
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
Variation
You can vary the heat level of this chili by decreasing or increasing the amount of chiles that you use.
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