Vegetarian Chili
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Vegetarian Chili
Hearty and satisfying, this chili will please everyone at your table! Use any leftovers to make Chili Cornbread Casserole.
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25 min
Prep Time
1 hr 05 min
Total Time
6
servings Make One Get One
It's all about creating one dish and turning the leftovers into something new!
There's nothing like a hearty chili to keep you warm and cozy during the winter months. This Vegetarian Chili will work double time for you when you save leftovers for Chili Cornbread Casserole.
Ingredients
3 tablespoons Land O Lakes® Butter
2 medium (1 cup) carrots, chopped
1 medium (1 cup) onion, chopped
12 cup chopped red bell pepper
1 tablespoon chipotle chile peppers in adobo sauce, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon kosher salt
2 cups thick-and-chunky salsa
2 cups water
1 (15-ounce) can black beans, undrained
1 (15-ounce) can chili beans, undrained
1 (15-ounce) can pinto beans, undrained
1 (15-ounce) can vegetarian refried beans
1 cup corn, thawed if frozen
Land O Lakes® Mexican Blend Farmstyle Cut Shredded Cheese
Sour cream, chopped green onions, hot pepper sauce, chopped fresh cilantro, for topping as desired
How to make
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STEP 1
Melt butter in large Dutch oven over medium heat. Add carrots, onion and bell pepper. Cook, stirring occasionally, 7-10 minutes or until vegetables soften and begin to brown.
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STEP 2
Add chipotles, chili powder, cumin, garlic powder and salt; stir to coat vegetables. Cook 1 minute, stirring occasionally. Stir in salsa and water. Stir in all beans and corn.
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STEP 3
Reduce heat to low. Cover; simmer, stirring occasionally and being sure to reach edge and bottom of pan to avoid any scorching, 15 minutes. Serve hot with shredded cheese and other desired garnishes.
280 Calories
6 Fat (g)
10 Cholesterol (mg)
1350 Sodium (mg)
43 Carbohydrates (g)
6 Dietary Fiber
13 Protein (g)
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And don't forget to tag us @landolakesktchn.
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