Vegetarian Chili

This hearty corn and black bean chili makes a satisfying main dish. Serve it with warm cornbread or corn tortillas.

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( 31 Ratings)

31 Ratings

5 Stars 58%

4 Stars 26%

3 Stars 10%

2 Stars

1 Stars

Member Reviews ( 18 )

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 280
Fat 3 1/2g
Saturated Fat 1/2g
Sodium 390mg

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 280
Calories from Fat: 35),

% Daily Value

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

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 30%;
Calcium: 15%;
Iron: 30%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 20 min
Total Time 60 min
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) 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

Directions

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.

Did You Know?

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Expert Tips

Eat corn right off the cob or mixed with other veggie favorites to get your fix of fiber for healthy digestion.

Reviews

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1 - 3 of 18 Reviews View All

Posted 3/22/2012 3:23:36 PM REPORT ABUSE meatlessinlagrange said:

Rating:

This is very good chili and quite easy to make. I spice it up a bit and use 3 jalapenos, seed and rib 2 and slice the 3rd. I also use salsa style diced tomatoes which gives it the final kick. Ouch but not too hot! It's a big hit at our house. My husband loves it!

Posted 2/24/2010 2:48:46 PM REPORT ABUSE jkccwalker said:

Rating:

This was fabulous chili! I got the link from a biggest loser email. Everyone loves it...we are eating right now :) Even my 11 month old is eating a bunch of it! Thanks!

Posted 1/5/2010 11:04:12 AM REPORT ABUSE kat53428 said:

Rating:

This was great with the corn bread. I mixed broth with the water and left some of the seeds in the hot peppers for extra kick. Very filling without the meat

1 - 3 of 18 Reviews View All

We calculated the nutrition of this recipe at the time it was created on 07/16/2012. NOTE: We do not include optional ingredients in our calculations.