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Vegetarian Chili
  • 45 MINUTES COOK TIME
  • 60 MINUTES TOTAL TIME
PHOTO BY LAURA HEINEMAN

Ingredients

  • 1/2 onion
  • 1 red bell pepper
  • 1-15 oz can kidney beans
  • 1-15oz can black beans
  • 1- 15 oz can corn
  • 2 Tbsp olive oil
  • 1 15 oz can canned diced tomatoes
  • 1-28 oz can crushed tomatoes
  • 1 Tbsp chili powder
  • salt and pepper to taste
  • 1 C cheddar cheese, shredded
  • 1 C greek yogurt, non-fat

Directions

Mise en Place

  • Dice onion and bell pepper
  • Drain and rinse beans and corn

Cooking the vegetables

  • Over medium heat, add oil in a 5-quart pot
  • Saut√© onion and bell pepper until softened, about 5 minutes
  • Add tomatoes and chili powder. Bring to a simmer
  • Reduce heat and let cook for about 10 minutes

Combining ingredients

  • Add beans and corn. Add hot pepper sauce (optional)
  • Let simmer for at least 20 minutes to bring flavors together
  • Season with salt and pepper. If chili becomes too thick, add water 1/2 cup at a time to create desired consistency

Serve!

  • Top with low-fat cheddar cheese and plain Greek yogurt to taste
  • Serve and enjoy!

  • 6 Servings
  • Difficulty: Easy
Click here for Nutritional Facts Nutrition Tip

Red vegetables like those found in this recipe contain a lot of vitamin A which is important for skin integrity and eye health.

Cultural Facts

Tomatoes are the official state vegetable of New Jersey.

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