Dinner

Southwest Vegetarian Chili is for Dinner.

Southwest Vegetarian Chili takes 20 minutes to prepare.

Southwest Vegetarian Chili takes 35 minutes to cook.

Southwest Vegetarian Chili makes 5 servings.

The ingredients for Southwest Vegetarian Chili are:

2 medium white onions, chopped
8 cloves of garlic, minced
1-5 dried chilies, crushed, pod and seeds (to taste)
1 jar of prepared Mexican red salsa (LaVictoria or equal)
1 medium green pepper, chopped
1 medium red pepper, chopped
2 15-ounce cans of seasoned black beans, drained
1 28-ounce can of diced tomatoes (low sodium)
1 15-ounce can of whole kernel corn, drained
1/2 - 1 cup of fresh cilantro, chopped
chopped green onions to garnish
1 cup of warm water
1 tsp of ground chipotle chili pepper
1 1/4 tbsp of ground cumin
1 tbsp of ground coriander
1/2 - 1 tsp of Mexican oregano
Tabsco Chipotle pepper sauce, to taste (add one or both)
Cholula pepper sauce, to taste (add one or both)

Here is how you make Southwest Vegetarian Chili:

Add water, onions, garlic, and crushed chilies to a large soup pot (covered) and cook over high heat for about 5 minutes. Stir frequently.Add cumin, coriander, and ground chipotle seasonings and stir on high heat for another 1-2 minutes.Add the salsa and chopped red and green peppers. Lower the heat to low-medium, cover, and simmer for about 5 minutes. Stir periodically.Stir in the black beans (drained) and tomatoes (including the juice if using canned tomatoes). Add oregano, Cholula hot sauce, and Tabasco pepper sauce to the desired flavor and heat. Simmer for another 10 minutes.Add the corn. Continue to simmer for another 10 minutes.Stir in the freshly chopped cilantro just before serving and garnish with chopped green onions. Makes 5-6 large servings - approximately 2 cups each.Number of Servings: 5Recipe submitted by SparkPeople user GSKOR02.

The nutritional information for Southwest Vegetarian Chili is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 261.3

• Total Fat: 2.1 g
• Cholesterol: 0.0 mg
• Sodium: 1,399.4 mg
• Total Carbs: 58.8 g
• Dietary Fiber: 11.3 g
• Protein: 13.2 g