Vegetarian Chili

By CangersFla

One of Vince's favorites

Nutritional Information:

Serving: Calories 280 (Calories from Fat 35); Total Fat 3 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 390mg; Total Carbohydrate 48g (Dietary Fiber 11g, Sugars 10g); Protein 13g 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.

Prep Time: 20"
Start to Finish: 1 hr

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) 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

Details

Servings 6

Preparation

Step 1

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.