Southwest Vegetarian Chili
My vegetarian daughter inspired me to develop this nutritious, meatless chili recipe. No one will miss the meat! I use vine-ripened tomatoes, cilantro and peppers from my garden plus fresh local corn from the farmers market. —Cindy Beberman, Orland Park, Illinois
Ingredients
- 1 tablespoon olive oil
- 1 medium sweet onion, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 3 garlic cloves, minced
- 1-1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 2 cups diced fresh tomatoes (about 3 medium)
- 1-1/2 cups fresh or frozen corn (about 8 ounces)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 2 cups reduced-sodium vegetable broth
- 1/2 teaspoon salt
- 1/3 cup chopped fresh cilantro
- Optional: Sour cream, diced avocado and lime wedges
Directions
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1In a Dutch oven, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender, 4-5 minutes. Add garlic, cumin and chili powder; cook 1 minute longer.
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2Stir in tomatoes, corn, beans, broth and salt; bring to a boil. Reduce heat; cover and simmer until heated through, about 5 minutes. Stir in cilantro. Serve with optional toppings as desired.
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