Vegetarian Bean Chili
Cook Time:
60
Minutes
Difficulty:
Easy
Serves Up To:
6
Servings
Nutrition Information
| Total Fat | 6 g |
|---|---|
| Cholesterol | 0.0mg |
| Sodium | 940 mg |
| Potassium | 370.9 mg |
|---|---|
| Total Carbohydrates | 64 g |
| Dietary Fiber | 14 g |
| Sugars | 8 g |
| Protein | 18 g |
Ingredients
2 tablespoons of vegetable oil
2 cups of chopped onion
1 1/2 cups of mild green chile salsa
1 cup of corn
1/2 cup of vegetable broth
2 teaspoons each: ground cumin + Mexican oregano + chili powder and smoked paprika
2 (15oz) cans small white beans; rinsed and drained*
1 (15oz) can white kidney beans; rinsed and drained
1 (14oz) can fire-roasted diced tomatoes
1 (4oz) can diced green chiles
1/4 cup of masa (corn flour)
Salt to taste
Directions
- 1
Heat oil in a large saucepan over medium heat. Add onion and cook for 5 minutes. Add all remaining ingredients except masa, salt and toppings and bring to a boil. Reduce heat and simmer, covered, for 30 minutes.
- 2
Stir in masa and cook for 10 minutes more; season with salt.
- 3
Ladle into bowls and top with desired toppings.
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