Vegetarian Chili

Winter of 2013 is turning out to be a cold one. Nothing like comfort food for times like these.

My son is used to eating American comfort food, thanks to his preschool, and keeps asking me to make Mashed Potatoes or Chili. I, of course, have to rely on Google results for the recipes. :-)

This recipe for Vegetarian Chili tastes very good and is quite healthy.

Recipe courtesy Betty Crocker: Vegetarian Chili

 

Ingredients

1 tbsp. Vegetable Oil

1 large onion, chopped (1 cup)

1 medium green bell pepper, chopped (1 cup)

4 cloves garlic, finely chopped

2 fresh jalapeno, seeded, finely chopped

2 cans of Black beans, drained, rinsed

2 cans organic fire roasted or plain diced tomatoes, undrained

1.5 cups of water

1 tbsp. chili powder

1 teaspoon ground cumin

1/2 teaspoon coarse (kosher or sea) salt

1 cup organic frozen sweet corn

Sour cream or plain yogurt, if desired       

Shredded Cheddar cheese, if desired

Chopped fresh cilantro, if desired     
                   

 

Directions


1. In 4-quart saucepan, heat oil over medium heat. Add onion, bellpepper, 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.