Main Dishes

vegetarian chili

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)
Average 4.31 from 13 ratingsAverage 4.31 from 13 ratingsAverage 4.31 from 13 ratingsAverage 4.31 from 13 ratingsAverage 4.31 from 13 ratings 13 ratings
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ingredients

1tablespoon vegetable oil
1large onion, chopped (1 cup)
1medium green bell pepper, chopped (1 cup)
4cloves garlic, finely chopped
2fresh jalapeño or serrano chiles, seeded, finely chopped
2cans (15 oz each) black beans, drained, rinsed
2cans (14.5 oz each) Muir Glen® organic fire roasted or plain diced tomatoes, undrained
1 1/2cups water
1tablespoon chili powder
1teaspoon ground cumin
1/2teaspoon coarse salt (kosher or sea salt)
1cup Cascadian Farm® frozen organic sweet corn
Sour cream or plain yogurt, if desired
Shredded Cheddar cheese, if desired
Chopped fresh cilantro, if desired

preparation directions

1.In 4-quart saucepan, heat oil over medium heat. Cook onion, bell pepper, garlic and chiles in oil 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.