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Vegetable and Bean Chili
Portions:
6
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Equipment
Dutch oven
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