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Southwest Veggie Chili
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- SERVES
- 6
- COOK TIME
- 35 Min
This vegetarian chili recipe is so hearty, no one will miss the meat. And our Southwest Veggie Chili offers so many of the Tex-Mex flavors we love.
What You'll Need
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 1 (28-ounce) can crushed tomatoes
- 1 cup salsa
- 2 large green bell peppers, cut into 1/2-inch chunks
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon salt
- 2 (15-ounce) cans black beans, rinsed and drained
- 2 cups frozen corn
What to Do
-
In a soup pot, heat oil over medium heat. Add onion and sauté 2 to 3 minutes, or until tender. Add tomatoes, salsa, green pepper, chili powder, cumin, and salt; mix well. Reduce heat to low, cover, and simmer 15 minutes.
- Add remaining ingredients, cover, and simmer an additional 15 minutes, or until vegetables are tender. Ladle into bowls and serve.
Note
-
Enjoy this topped with sour cream, shredded Cheddar cheese, avocado slices, and scallions.
- If you enjoyed this recipe, check out our free eCookbook, World's Best Chili Recipes: 21 Easy Chili Recipes Everyone Will Love.
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