OFF THE SHELF VEGETARIAN CHILI

Off the Shelf Vegetarian Chili image

Ok ... so the celery and the garlic came from the frig, but the rest of the ingredients came off the pantry shelf.

Provided by Bill Hilbrich

Categories Corn

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11

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Ingredients

1 (16 ounce) can kidney beans (do NOT drain)
1 (16 ounce) can pinto beans (do NOT drain)
1 (15 1/2 ounce) can whole corn (do NOT drain)
1 (28 ounce) can diced tomatoes
2 (8 ounce) cans tomato sauce
1 cup celery, diced
1 tablespoon garlic, diced
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon chili powder
1/2 teaspoon cumin

Steps:

Add all the ingredients to a large pot and simmer uncovered, stirring from time to time for 1/2 hour or until the celery gets soft and mixture starts to thicken.

Nutrition Facts : Calories 223.1, Fat 1.7, SaturatedFat 0.3, Sodium 994.4, Carbohydrate 44.9, Fiber 11.6, Sugar 9.4, Protein 11.6

*** Explore more Off The Shelf Vegetarian Chili Recipes »

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