Vegetable and Bean Chili
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 & 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.
Nutrition values
Calories: 320 kcal