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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 7 |
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Pinto beans lend protein while vegetables provide homegrown goodness and pretty color to this chunky chili recipe from Patricia Gibson of Ferguson, North Carolina. Green chilies and salsa add a spicy kick to the broth. Ingredients:
1-1/2 cups chopped onions |
3/4 cup chopped sweet red pepper |
3/4 cup chopped green pepper |
1 can (14-1/2 ounces) vegetable broth |
2 cans (10 ounces each) diced tomatoes and green chilies |
1/2 cup salsa |
1 tablespoon chili powder |
1 teaspoon ground cumin |
3/4 teaspoon garlic powder |
1 can (15 ounces) pinto beans, rinsed and drained |
1 cup fresh or frozen corn |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
Directions:
1. In a large saucepan, bring onions, peppers and broth to a boil. Reduce heat; cover and simmer for 5 minutes. Add tomatoes, salsa and seasonings; return to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes. Add beans and corn; simmer 5 minutes longer or until heated through, stirring occasionally. Garnish each serving with cheese. Yield: 7 servings.
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