Vegetable and Bean Chili

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Use any combination of your favorite vegetables and canned beans for this recipe.

Shared by aevans,
Chicago

Time needed

1 hour preparation

Ingredients

  • 1 Tbs. olive oil
  • 1 lg. onion, coarsely chopped
  • 2 tsp. finely chopped garlic
  • 1 1-lb. bag frozen broccoli, carrots and cauliflower
  • 1 15-oz. can red beans, drained, rinsed
  • 1 15-oz. can garbanzo beans, drained, rinsed
  • 2 cans (14.5 oz. each) diced tomatoes with green chilies, undrained
  • 1 8-oz. can tomato sauce
  • 2 C. frozen whole kernel corn
  • 2 Tbs. chili powder
  • 1 Tbs. ground cumin
  • 3/4 tsp. salt
  • 1/8 tsp. ground red pepper (cayenne)

Directions

In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened. Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low; cover and cook 15 to 20 minutes, stirring occasionally, until chili is hot and vegetables are crisp-tender.

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