SOUTHWEST VEGETARIAN CHILI

Southwest Vegetarian Chili image

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

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 14

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

Steps:

In 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., Stir 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.

Nutrition Facts : Calories 214 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 496mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges