 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
|
Spicy and savory, this chili has a mild kick and tastes great with some shredded cheddar. Ingredients:
1 tablespoon olive oil |
1 large white onion, chopped |
4 cloves garlic, chopped |
2 tablespoons chili powder |
1 tablespoon ground cumin |
1 pinch black pepper |
4 cups vegetable broth |
7 ounce diced green chilies, mild (1 can) |
60 ounce black beans, low sodium (4 cans) |
15 ounce sweet corn cream style (1 can) , no salt added |
15 ounce diced tomatoes (1 can) |
Directions:
1. Heat oil in a large pot over medium-high heat. Saute onion and garlic for 4 minutes.
2. Season onion and garlic with chili powder, cumin, and black pepper and cook for 1 minute. Stir in vegetable broth, diced chilies, 2 cans of beans, and corn. Bring to a boil.
3. In a food processor or blender, process remaining 2 cans of beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes
|
|