VEGETARIAN CHILI

Vegetarian Chili image

You won't miss the meat in this hearty chili! I made up this recipe as a way to get more protein and fiber in my diet.

Provided by landlocked 2

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1 green bell pepper, chopped
1 1/2 tablespoons minced fresh garlic cloves
1 (15 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes with green chilies
1 (14 1/2 ounce) can diced tomatoes
1 cup water
2 1/2 teaspoons sazon goya (Cilantro, Achiote, Coriander and Annatto)
1 1/2 tablespoons chili powder
1 teaspoon cumin
2 (15 ounce) cans kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
2 cups frozen corn

Steps:

In a large sauce pan, saute onion and green bell pepper in olive oil until soft, add garlic and saute for another couple of minutes (don't burn garlic or it will taste bitter).
Add tomato sauce, diced tomatoes and water.
Add Sazon, chili powder and cumin. Stir until spices are incorporated into sauce.
Simmer sauce for 20 minutes.
Add beans and corn.
Simmer for another 40-45 minutes.
Enjoy!
I serve with 2% shredded cheddar cheese and corn muffins.

Nutrition Facts : Calories 377.4, Fat 7, SaturatedFat 1, Sodium 1241.6, Carbohydrate 67, Fiber 17.1, Sugar 9.9, Protein 18.1

*** Explore more Vegetarian Chili Recipes »

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