Monday, December 8, 2008

Vegetable Chili

Found on the back of a can of diced tomatoes, this is a treat to warm up everyone! It was a great post-ginormous-Thanksgiving-lunch meal, but would be good for any cold occasion!

Vegetable Chile

1 cup chopped onion
1 tbsp. olive oil
1 tbsp. chili powder
1 tsp. ground cumin
2 cans diced tomatoes with zesty mild green chilies
2 cans black or kidney beans, drained
1 can corn, drained
1 tbsp. chopped chipotle peppers with adobo sauce (optional and to taste)
And...if you want to add meat...1 lb. ground turkey or beef


Cook onion in oil in large saucepan until tender. Stir in chili powder and cumin. Add undrained tomatoes, drained beans, corn, and chipotle peppers. Simmer uncovered for 20 minutes, or until thickened, stirring occasionally. Garnish with cilantro, avocados, sour cream, and cheese, if desired.

Suggested Side Dishes: Corn bread, corn tortillas, or tortilla chips.

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