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
Southwest Vegetarian Chili
Southwest Vegetarian Chili
Prep Time
20 min
Cook Time
15 min
Yield
6 servings
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
Directions
- 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
1 cup: 214 calories, 4g fat (0 saturated fat), 0 cholesterol, 496mg sodium, 37g carbohydrate (10g sugars, 8g fiber), 9g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1/2 fat.
