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.

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