Soups
Bean and Corn Chili
Prep Time
20 min
Cook Time
120 min
Servings
8
Calories
280
A hearty vegetarian chili loaded with kidney beans, corn, and a blend of Mexican spices. Simple to prepare and gets better with time.
Ingredients
Red wine for sautéing
2-3 onions, chopped
5-6 cloves garlic, minced
2-3 green or red bell peppers, chopped
2-3 stalks celery, chopped
6 small tomatoes, chopped
4 cans (15 oz each) kidney beans, drained
1 can (6 oz) tomato paste
1-2 cups frozen corn
2 tablespoons soy sauce
1-5 teaspoons Louisiana hot sauce
1-2 tablespoons chili powder
1-2 tablespoons ground coriander
1/2-1 tablespoon cumin
Black pepper to taste
Instructions
1. Sauté onions and garlic in a bit of red wine in a large pot.
2. Add peppers and celery, continue cooking.
3. Finely chop tomatoes and add to pot.
4. Add kidney beans and tomato paste, stir well.
5. Reduce heat, add corn.
6. Season with soy sauce, hot sauce, chili powder, coriander, cumin, and black pepper.
7. Simmer for 1-2 hours until flavors meld.
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Nutrition Facts
Per Serving (8 servings)| Calories | 280 |
| Protein | 14,00 g |
| Carbohydrates | 52,00 g |
| Fat | 1,00 g |
Category
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