Meatless Monday: Colorful Quick Chili

This chili is quick and easy to make, but it still tastes like it has been on the stove for hours!

This delicious recipe is adapted from Moosewood Restaurant Low-fat Favorites recipe for Festive Black Bean Chili.  I highly recommend their book, it is full of tasty vegetarian meals that are often easy to make.

  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup water
  • 1 TBS ground cumin
  • 1/2 TBS ground coriander
  • 1 cup salsa
  • 1 red bell pepper, chopped
  • 1 jalapeno pepper, chopped
  • 2 cans of black beans, drained &  rinsed
  • 1 can diced tomatoes
  • 1 can diced tomatoes with chili peppers
  • 2 cups fresh or frozen corn kernels
  • salt, pepper, hot sauce to taste

In a covered pot cook the onions, garlic and water on high for about 5 minutes.  Add the cumin & coriander and stir for about 1 minute.  Add the salsa, bell pepper and jalapeno, cover and lower heat to a simmer for 5 minutes.  Add back beans, tomatoes and cook for 10 minutes.  Add corn and cook for another 10 minutes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: