Even better over rice. Top it with sour cream and grated cheddar cheese.
Ingredients:
- 3 tablespoons olive oil
- 1 large onion, coarsely chopped
- 6 large garlic cloves, chopped
- 3 14 1/2-ounce cans diced tomatoes in juice
- 1 4-ounce can diced mild green chilies
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 15- to 16-ounce cans kidney beans, drained
- 2 green bell peppers, cut into 1/2-inch pieces
- 1 10-ounce package frozen corn kernels
Instructions:
- Heat oil in heavy large pot over medium-high heat. Add onion and garlic; sauté 5 minutes. Add tomatoes with juices, green chilies, chili powder, cumin and oregano. Cook 10 minutes to blend flavors. Add beans, bell peppers and corn. Reduce heat to medium-low and simmer until chili is thick, stirring occasionally, about 35 minutes. Season to taste with salt and pepper.
Vegetable Chili • Yield: 6 servings
Ingredients:
- 3 tablespoons olive oil
- 1 large onion, coarsely chopped
- 6 large garlic cloves, chopped
- 3 14 1/2-ounce cans diced tomatoes in juice
- 1 4-ounce can diced mild green chilies
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 15- to 16-ounce cans kidney beans, drained
- 2 green bell peppers, cut into 1/2-inch pieces
- 1 10-ounce package frozen corn kernels
Vegetable Chili Nutrition Facts:
• Diet: Balanced
• Calories: 97.98
• Fat: 58.70
• Carbs: 101.89
• Protein: 78.28
• Cholesterol: 0.00
• Calcium: 103.58
• Sodium: 144.24* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
