Vegetarian Vegetable and Bean Chili

 When it feels like your pantry is bare, but you’ve got a hungry family to feed, this recipe is a surefire solution. Made with canned beans, frozen vegetables and a couple of standard ingredients, it’ll make you feel like you’ve made something out of nothing. Something pretty hearty that is! With beans in the mix and over a pound of vegetables, you won’t miss the meat one bit, and you certainly won’t need a side either. So save this recipe now and it’ll be there to help you out of a future dinner jam.



Ingredients

  • 1
    tablespoon olive or vegetable oil
  • 2
    medium onions, coarsely chopped (1 cup)
  • 2
    teaspoons finely chopped garlic
  • 2
    cups frozen corn
  • 1
    bag (1 lb) frozen broccoli, carrots and cauliflower
  • 1
    can (19 oz) Progresso™ red kidney beans, drained, rinsed
  • 1
    can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
  • 2
    cans (14.5 oz each) diced tomatoes with green chiles, undrained
  • 1
    can (8 oz) tomato sauce
  • 2
    tablespoons chili powder
  • 3
    teaspoons ground cumin
  • 3/4
    teaspoon salt
  • 1/8
    teaspoon ground red pepper (cayenne)

Steps

1 In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Add onions and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened.

2 Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low. Cover; cook 15 to 20 minutes, stirring occasionally, until chili is hot and vegetables are crisp-tender.

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