Black Beans & Vegetable Chili

Black Beans & Vegetables Chili is a flavor filled vegetarian recipe sure to please!

1 onion, coarsely chopped

1 Tbsp. oil

1 28 oz. can diced tomatoes

2/3 cup picante sauce

1 1/2 tsp. ground cumin

1 tsp. salt

1/2 tsp. dried basil

1 15 oz. can black beans, drained and rinsed

1 green pepper, cut into 3/4 inch pieces

1 red pepper, cut into 3/4 inch pieces

1 yellow squash or zucchini, cut into 1/2 inch pieces

hot cooked rice

shredded cheddar cheese, sour cream, chopped fresh cilantro, for garnish

Saute onion in oil in a Dutch oven over medium-high heat, stirring constantly until tender.

Add tomatoes with juice, picante sauce and seasonings, stir well.

Bring to a boil, cover, reduce heat and simmer 5 minutes. Stir in beans, peppers and squash.

Cover and cook over medium-low heat 25 minutes or until vegetables are tender, stirring occasionally.

To serve, ladle chili over hot cooked rice in individual bowls.

Top each serving with cheese, sour cream and cilantro.

Serve with additional picante sauce, if desired.

Serve with Cornbread for a delicious meal.

Serves 4-6





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