VEGETABLE CHILI

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Vegetable Chili image

Even better over rice. Top it with sour cream and grated cheddar cheese.

Categories     Soup/Stew     Bean     Vegetable     Super Bowl     Vegetarian     Low/No Sugar     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

3 tablespoons olive oil
1 large onion, coarsely chopped
6 large garlic cloves, chopped
3 14 1/2-ounce cans diced tomatoes in juice
1 4-ounce can diced mild green chilies
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 15- to 16-ounce cans kidney beans, drained
2 green bell peppers, cut into 1/2-inch pieces
1 10-ounce package frozen corn kernels

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onion and garlic; sauté 5 minutes. Add tomatoes with juices, green chilies, chili powder, cumin and oregano. Cook 10 minutes to blend flavors. Add beans, bell peppers and corn. Reduce heat to medium-low and simmer until chili is thick, stirring occasionally, about 35 minutes. Season to taste with salt and pepper.

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