Michelle H. | Vegetarian Chili with beans
Oct 20, 2010 at 3:41 pm |
Corn | Onions | Peppers, Bell, Green | Squash, Yellow | Squash, Zucchini |
Ingredients:
1 large onion, coarsely chopped
1 16 oz. can whole, low-sodium tomatoes, undrained, coarsely chopped
2/3 cup salsa or picante sauce
1 1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried chopped basil leaves
1/3 cup fresh cilantro chopped for topping non- fat sour cream - optional for topping
2 16 oz. cans black beans, rinsed and drained
1 Tablespoon fresh lime juice
1 green bell pepper cut in 1/2" pieces
1 large yellow squash or zucchini cut into 1/2" chunks (about 2 cups)
2 cups frozen corn
Method:
In a large saucepan or dutch oven, cook onion in tomato juice from the canned tomatoes until tender, about 3 minutes. Add tomatoes, picante sauce, cumin, salt, basil and lime juice. Cover and simmer for 5 minutes. Stir in beans, peppers, corn and squash. Cover and simmer until vegetables are tender, about 15 minutes. Serve and top with cilantro and/or sour cream. | |
