Vegetarian Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
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 fresh jalapeño or serrano chiles, seeded, finely chopped 2 cans (15 oz each) black beans, drained, rinsed 2 cans (14.5 oz each) fire roasted or plain diced tomatoes, undrained 1 1/2 cups water 1 tablespoon chili powder 1 teaspoon ground cumin 1/2 teaspoon salt (kosher or sea salt) 1 cup 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. 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 sour cream, cheese and cilantro. (not included in nutitional info)
Makes 6 (1 1/3 cups each)
Number of Servings: 6
Recipe submitted by SparkPeople user MZ_NO_ROLLS.
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 sour cream, cheese and cilantro. (not included in nutitional info)
Makes 6 (1 1/3 cups each)
Number of Servings: 6
Recipe submitted by SparkPeople user MZ_NO_ROLLS.
Nutritional Info Amount Per Serving
- Calories: 201.9
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 525.1 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 10.0 g
- Protein: 9.9 g
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