Description
Serve this hearty chili at your Super Bowl Party, Sunday family gathering, or any night of the week when you need a healthy stick-to-your-ribs meal.
Ingredients
Scale
- 3 cubes Dorot Gardens Sauteed Glazed Onions
- 1-4oz can fire roasted diced green chilies
- 1 tbsp chili powder
- 2 tsp oregano
- 1 tsp cumin
- 1 tsp salt
- 1-28 oz can fire roasted diced tomatoes ( see note 1)
- 2-15.5oz cans organic black beans (see note 2)
- 1 cup frozen corn kernels
- 4 cubes Dorot Gardens Cilantro
- For garnish: diced avocado, tomatoes, sliced jalapeƱo peppers
Instructions
- Place a large soup pot on the stove over medium heat. Add the onions and cook for 2 minutes. Add the fire roasted chilies, and cook for another 2 minutes. Add the chili powder, oregano, cumin and salt and keep cooking for 2 more minutes
- Add the diced tomatoes, black beans (one can rinse and drained and the other with the can water See note 2), corn and cilantro. Bring to a boil, reduce heat and simmer for 20 minutes
Notes
- If you don't have Fire roasted tomatoes you can used plain diced tomatoes
- Use one full can of beans (water included), and drain the other one, reserving the water. You can add the water to the chili if you like it less thick.
- Prep Time: 5
- Cook Time: 25
- Category: entree
- Method: stove top
- Cuisine: Vegan / Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 199
- Sugar: 6.8
- Sodium: 728
- Fat: 1.2
- Saturated Fat: .3
- Unsaturated Fat: .8
- Trans Fat: 0
- Carbohydrates: 39
- Fiber: 14
- Protein: 11
- Cholesterol: 0