Wednesday, March 7, 2012

Vegetable Chili

This hearty chili is full of flavor and low in calories! It is also a great recipe to have on hand in case some vegetarian friends drop by.  

 Vegetable Chili
adapted from Taste of Home

1 1/2 cup White Onion, chopped
3/4 cup Red Bell Pepper, chopped
3/4 cup Green Bell Pepper, chopped
1 can (14.5oz) Vegetable Broth
2 cans (10oz each) Diced Tomatoes with Green Chilies
1/2 cup Mild Salsa
1 teaspoon Ground Cumin
1 Tablespoon Chili Powder
3/4 teaspoon Garlic Powder
1 can (15oz) Pinto Beans, rinsed and drained
1 cup Fresh or Frozen Corn
Shredded Cheddar Cheese (optional)

In a 3-quart saucepan, bring onions, peppers and broth to a boil.  Reduce heat to low; cover and simmer for 5 minutes.  Stir in tomatoes, salsa, and seasonings; return to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes.  Add beans and corn; simmer 5 minutes longer or until heated through, stirring occasionally.  Top with shredded cheese, if desired.

Makes 8 Servings

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1 comment:

Megan and Emily@Whimsically Homemade said...

I love this recipe! Perfect for Lent. Thanks for sharing this. Now Following :)