Vegetarian Black Bean and Corn Chili

Name: Vegetarian Black Bean and Corn Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American,Tex-Mex
Ingredients: 2 tablespoons olive oil, divided; 2 medium onions, chopped; 1 large red bell pepper, chopped; 1 teaspoon salt, divided, or to taste; 1/2 teaspoon ground black pepper; 2 tablespoons chili powder; 1 1/2 teaspoons ground cumin; 1/4 to 1/2 teaspoon cayenne pepper; 4 cloves garlic, minced; 1 (15-ounce) can black beans, drained; 1 (15-ounce) can corn, undrained; 1 (15- to 16-ounce) can tomato sauce; 1 1/2 teaspoons dried oregano; 3 (6 to 8-inch) corn tortillas, cut into 2-inch long strips; 1/4 cup shredded Monterey Jack or pepper Jack cheese, optional; 2 sliced green onions, optional; 1/4 cup sour cream, optional; 2 tablespoons cilantro, chopped, optional

A simple vegetarian black bean and corn chili, low in fat and gluten-free, is a hearty one-pot meal.

⭐ 4.3 (35 reviews) Prep: 15 minCook: 30 minTotal: 45 minYields: 4 servings

Category Tags:

Dinner Lunch

Cuisine Tags:

American Tex-Mex

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Instructions

Heat 1 tablespoon oil in a large saucepan.
Sauté onion, bell pepper, half the salt, and pepper for 3 minutes until softened.
Stir in chili powder, cumin, and cayenne pepper, cooking for 1 minute.
Add garlic, beans, corn, tomato sauce, remaining salt, and oregano; simmer uncovered for 20 minutes, stirring occasionally.
While the chili cooks, heat 1 tablespoon oil in a separate skillet.
Sauté cut tortillas until crisp, then drain on a paper towel.
Serve the chili topped with tortilla strips and desired garnishes.

Nutritional Info (per serving)

Calories: 360 kcal

Carbohydrate: 59 g

Cholesterol: 0 mg

Fiber: 15 g

Protein: 13 g

Saturated Fat: 2 g

Sodium: 1838 mg

Sugar: 11 g

Fat: 11 g

Unsaturated Fat: 0 g