Tonights Dinner - Simple Vegetarian Chili

[Guest guest]

This was very simple to put together and came out really

tasty. If you don't have pure chile powders (ancho or New

Mexican), use the store brand that you have and omit the

cumin, it is probably in the chili powder mixture

already. I served it over white rice with some vegetable

garnishes and some fat free sour cream.

 

* Exported from MasterCook *

 

Simple Vegetarian Chili

 

Recipe By : RisaG

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Chiles

Chilis & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tsp vegetable oil

1 lg onion -- chopped

1 green bell pepper -- chopped

1 red bell pepper -- chopped

1 jalapeno or hot wax pepper --

chopped

1 14.5 oz can diced tomatoes -- undrained

1/4 cup salsa

1 tbsp New Mexican or Ancho chile powder

1 1/2 tsp ground cumin

1 16 oz can pinto beans -- drained & rinsed

1 8 oz can whole kernel corn -- drained &

rinsed

1 cup Cheddar cheese -- shredded (4 oz)

Garnishes:

1/2 lg yellow tomato -- chopped

1/2 lg onion -- chopped

cilantro -- chopped

sour cream

 

In a deep pot (Dutch oven or stockpot), heat oil. When

hot, cook onion and garlic together until onion is soft

and garlic is a little fragrant. Be careful not to burn

garlic. Add peppers and hot peppers and cook until

slightly soft, about 5 minutes or so. Add tomatoes,

salsa, New Mexican powder, and cumin. Return to a boil.

Reduce heat; simmer, stirring occasionally, 15 minutes or

until mixture is slightly thickened.

 

Add beans and corn; simmer, stirring occasionally, at

least 5 minutes or so or to desired consistency. Serve

over rice, garnished with tomato, onion, cilantro and

sour cream.

 

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Serving Ideas : white rice

 

 

RisaG