VEGETARIAN BLACK-BEAN CHILI RECIPE | MARTHA STEWART
Talk about quick comfort—this half-hour chili satisfies like the best of them, especially when topped with your favorite fixings.
Provided by Martha Stewart
Categories Lunch Recipes
Total Time 30 minutes
Prep Time 15 minutes
Number Of Ingredients 11
Steps:
- In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.
- Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.
EASY VEGETARIAN CHILI RECIPE | EATINGWELL
Canned beans and tomatoes make this quick vegetarian chili recipe ready to go in just 30 minutes. Serve over rice or couscous, or with tortilla chips for added crunch, and add extra toppings as you see fit--sliced scallions, chopped fresh cilantro, diced avocado and sliced jalapeños are all tasty choices.
Provided by Carolyn Malcoun
Categories Healthy Soup Recipes
Total Time 30 minutes
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper and garlic and cook until tender, about 8 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add beans, tomatoes (with their juice) and water and simmer for 5 minutes.
- Serve the chili sprinkled with cheese.
Nutrition Facts : Calories 311 calories, CarbohydrateContent 38.6 g, CholesterolContent 14.4 mg, FatContent 11.1 g, FiberContent 13.7 g, ProteinContent 16.3 g, SaturatedFatContent 3.2 g, SodiumContent 433.9 mg, SugarContent 4.4 g
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From ushfc.org
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