vegetarian chili

Name: VEGETARIAN CHILI
Prep time: 5 min
Cook time: 15 min
Yield: 6
Cuisine: Mexican
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) package(s) frozen corn; 3 teaspoon(s) chili powder

(1 RATING)

41 Pinches 2 Photos

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Aug 18, 2012

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

Rate

prep time 5 Min

cook time 15 Min

method Stove Top

yield 6 serving(s)

Ingredients

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

How To Make vegetarian chili

Step 1

In 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.

Step 2

Ladle chili into individual soup bowls. Top with shredded cheddar cheese or sour cream, if desired.
Step 3

Serve with cornbread or tortilla chips.
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