Prep time: 10 minutes | Cooking time: 30 minutes | Servings: 6
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 tablespoon jalapeño pepper, minced, or ¼ cup green bell pepper, chopped
- 2 cloves garlic, minced, or ¼ teaspoon garlic powder
- 2 to 3 tablespoons chili powder
- ½ teaspoon cumin
- 2 (14-ounce) cans tomatoes with juice
- 2 (15-ounce) cans red kidney beans, rinsed and drained
- 1 cup whole kernel corn
- Optional ¼ cup rice
Recipe tips
- Serve this chili with cornbread for a healthy, hearty vegetarian meal.
Directions
- Heat oil in large pan over medium heat.
- Add onions, carrots, jalapenos, garlic, chili powder, and cumin. Cook until onions are soft.
- Add tomatoes, beans, corn, and rice (if using). Cook on high heat until the chili bubbles.
- Turn heat to low and simmer for about 15 minutes, until rice is cooked.
Eight Ways to Serve Chili
- Chili Burger Pour over a hamburger bun.
- Chili Taco Fill a tortilla and add cheese.
- Chili-stuffed Baked Potato Bake a potato. Stuff with chili.
- Chili Omelet Spoon chili over an omelet or scrambled eggs.
- Chili Mac Mix chili with four cups of cooked macaroni.
- Taco Salad Top green salad with chili, cheese and tortilla chips.
- Chili Spaghetti Top cooked spaghetti with chili. Sprinkle with cheese.
- Chili Soup Top with onions, cilantro and cheese.
Nutrition Facts
Serving size 1 cup: Calories–300; Protein–15g; Carbohydrate–53g; Total Fat–4.5g; Saturated Fat–1g; Cholesterol–0mg; Fiber–14g; Sodium–660mg; Vitamin C–45%; Vitamin A–45%; Iron–20%; Calcium–15%
Adapted from Washington State University Extension Food $ense