Cowboy Bean and Corn Chili
Recipes Main Dish Quick and Easy Soups and stews Vegetarian
Description
Make a great, tasty vegetarian and gluten-free chili and make everyone happy. Serve with a side salad and cornbread, if desired.
Ingredients
16 oz. can kidney beans, drained and rinsed
15.5 oz. can cannellini beans or Great Northern Beans, drained and rinsed
1 T. canola oil
3 garlic cloves, minced
2 c. chopped onion
1 c. diced red bell pepper
28 oz. can crushed tomatoes
15 oz. can whole kernel corn, drained
1 c. water
3 t. ground cumin
2 t. chili powder
1/4 t. curry powder
1/3 t. ground cinnamon
optional toppings: sour cream, Cheddar or Mexican blend cheese, chopped green onions
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Heat oil in a large saucepan or Dutch oven over medium heat. Add garlic; cook until golden, about 1 minute. Raise heat to medium-high; add onion; cook until softened, about 5 minutes.
Add bell pepper; cook until vegetables are tender, 5 - 7 minutes. If the bottom of the pan begins to scorch, add a little water.
Stir in tomatoes, all beans, corn, water, cumin, chili and curry powders and cinnamon. Bring mixture to a boil; reduce heat; simmer, covered, 20 - 25 minutes.
Serve and top with optional toppings, as desired.
10 servings.