Hot and Spicy Vegetarian Chili

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Hot and Spicy Vegetarian Chili

 

 

1 Tbs. olive oil

1 onion, chopped

1 clove garlic, minced

2 lbs. Italian style peeled tomatoes, chopped, with

juice reserved

1/2 cup vegetable stock or water

1/4 cup chili powder, more if desired

1 Tbs. masa harina or cornmeal

2 tsp. sugar

1 tsp. cumin

1/4 tsp. cayenne pepper, more if desired

1/4 tsp. pepper

1 lb. canned black beans, rinsed and drained

10 ounces frozen corn, thawed

1 jalapeno pepper fresh, seeded and chopped

1/2 cup cilantro, chopped

 

Heat oil in a heavy non-reactive saucepan over medium

heat. Saute onion and garlic 5 minutes or until

softened. Add next 8 ingredients and salt to taste.

Increase heat to high and bring to a boil. Immediately

reduce heat to medium low and simmer 15 minutes.

Add beans and corn and simmer another 20-30 minutes,

adding additional stock or water if chili becomes too

thick. Stir in jalapeño pepper and cilantro just

before serving.

 

Calories: 293, Total Fat: 5.9g

Fiber: 15.5 g

 

 

 

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