VEGETARIAN CHILI

Ellen Bales

By
@Starwriter

Great dish to serve during Lent, and it's packed with protein.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
5 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

1 (15 oz) can(s)
garbanzo beans, drained and rinsed
1 (15 oz) can(s)
black beans, drained and rinsed
2 (14 oz) can(s)
diced tomatoes
1 medium
onion, chopped
1 (10 oz) pkg
frozen corn
3 tsp
chili powder

Step-By-Step

1In a large saucepan, combine diced tomatoes, onion, beans, corn, and chili powder; mix well. Bring to a boil over medium-high heat. Reduce heat; cover and simmer 10 to 15 minutes.
2Ladle chili into individual soup bowls. Top with shredded cheddar cheese or sour cream, if desired.
3Serve with cornbread or tortilla chips.

About this Recipe

Course/Dish: Other Main Dishes, Chili
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy