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Vegetable and Bean Chili

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Equipment

Ingredients

  • 1 tablespoon olive or vegetable oil
  • 2 medium onions coarsely chopped ( 1 cup)
  • 2 teaspoons finely chopped garlic
  • 1 bag 16 oz frozen broccoli, cauliflower and carrots
  • 1 can 15.5 oz red beans, drained, rinsed
  • 1 can 15 oz garbanzo beans, drained, rinsed
  • 2 cans 14.5 oz each diced tomatoes with green chiles, undrained
  • 1 can 8 oz tomato sauce
  • 2 cups frozen whole kernel corn
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • ¾ teaspoon salt
  • ⅛ teaspoon ground red pepper cayenne

Instructions

  • In 41⁄2- to 5-quart Dutch oven, heat oil over medium-high heat.
  • Add onions and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened.
  • Stir in remaining ingredients.
  • Heat to boiling.
  • Reduce heat to medium-low; cover and cook 15 to 20 minutes, stirring occasionally, until chili is hot and vegetables are crisp-tender.

Notes / Tips / Wine Advice:

Any combination of your favorite vegetables or canned beans will work well in this recipe. Try canned black beans, black-eyed peas or butter beans.

Nutritional Information

Calories: 320 kcal
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Course Chili / Vegetables
clue Quick
Diets Low Fat / Vegetarian