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Bowl of vegetarian bean chili topped with shredded cheese and tortilla chips

Vegetarian Bean Chili

Cook Time:
60 Minutes
Difficulty:
Easy
Serves Up To:
6 Servings

Nutrition Information

Total Fat
6 g
Total Carbohydrates
64 g
Cholesterol
0.0mg
Sodium
940 mg
Potassium
370.9 mg
Dietary Fiber
14 g
Sugars
8 g
Protein
18 g

Ingredients

  • 2 tablespoons of vegetable oil
  • 2 cups of chopped onion
  • 1 1/2 cups of mild green chile salsa
  • 1 cup of corn
  • 1/2 cup of vegetable broth
  • 2 teaspoons each: ground cumin + Mexican oregano + chili powder and smoked paprika
  • 2 (15oz) cans small white beans; rinsed and drained*
  • 1 (15oz) can white kidney beans; rinsed and drained
  • 1 (14oz) can fire-roasted diced tomatoes
  • 1 (4oz) can diced green chiles
  • 1/4 cup of masa (corn flour)
  • Salt to taste

Directions

  1. Heat oil in a large saucepan over medium heat. Add onion and cook for 5 minutes. Add all remaining ingredients except masa, salt and toppings and bring to a boil. Reduce heat and simmer, covered, for 30 minutes.

  2. Stir in masa and cook for 10 minutes more; season with salt.

  3. Ladle into bowls and top with desired toppings.

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