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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I came up with this vegitarian chili to pour over nachos. I thought it turned out pretty good. I'd love to see what you think! :) Ingredients:
1 (15 ounce) can black beans |
1 white onion, chopped |
2 -3 stalks celery, chopped |
3 garlic cloves |
2 small jalapenos, chopped |
1 bell pepper (i used yellow) |
1 cup corn |
1 (28 ounce) can crushed tomatoes with juice |
3 teaspoons chili powder |
2 teaspoons cumin |
1/2 teaspoon black pepper |
1/2 teaspoon cayenne pepper |
2 teaspoons olive oil |
Directions:
1. 1) Combine onion, peppers, garlic and celery with one teaspoon olive oil in a large, deep pan over med-hi heat and cook until tender.
2. 2) Meanwhile, spread the corn over a cookie sheet and drizzle with remaining olive oil. Bake on 400 until brown or looks like its starting to shrivel (may not turn brown).
3. 3) Stir spices into sautéed vegetable mix.
4. 4) Add tomatoes, corn and beans.
5. 5) Bring to a simmer, cover and let cook for about 45 minutes, stirring occasionally.
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