Vegetarian Chili

Name: Vegetarian Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: North America, Mexican
Ingredients: 1 can (16 ounces) hot chili beans, undrained; 1 can (15 ounces) black beans, rinsed and drained; 1 can (14-1/2 ounces) Mexican stewed tomatoes; 1 cup frozen corn, thawed; 1/2 cup chunky salsa; 1/2 cup coarsely chopped green pepper; 1/2 cup coarsely chopped sweet red pepper; 1 tablespoon ground cumin; 2 teaspoons chili powder; 4 tablespoons fat-free sour cream; 4 tablespoons shredded reduced-fat cheddar cheese

Total Time Prep/Total Time: 30 min.

Yield 4 servings

Test Kitchen Approved

Our vegetarian chili recipe has it all: two kinds of hearty beans, chunky tomatoes, corn, chiles and lots of spices. Add your favorite toppings and sides for a perfect comfort-food meal.

Ingredients

1 can (16 ounces) hot chili beans, undrained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican stewed tomatoes
1 cup frozen corn, thawed
1/2 cup chunky salsa
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped sweet red pepper
1 tablespoon ground cumin
2 teaspoons chili powder
4 tablespoons fat-free sour cream
4 tablespoons shredded reduced-fat cheddar cheese

Directions

In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are crisp-tender. Top each serving with sour cream and cheese.

Nutrition Facts

1-1/2 cups: 318 calories, 3g fat (2g saturated fat), 8mg cholesterol, 1148mg sodium, 56g carbohydrate (10g sugars, 14g fiber), 16g protein.

"My husband is a big meat eater, so when he's out of town, I try to cut back on meat and make this hearty chili," relates Eve Visser of South Bend, Indiana. "It's very quick and easy."

Recipe Creator