I do not know about you, but this cold weather has me craving a big bowl of vegetarian black bean and corn chili. This hearty meatless meal is packed with flavor and nutrition. Sweet corn and black beans are simmered in a tomato sauce spiced with garlic, cumin, oregano and chili powder. You can serve this meal with your favorite cornbread or crunchy tortilla chips - either way is going to be delicious.
Vegetarian Black Bean and Corn Chili
Slightly adapted from Mary's Gone Crackers
1 medium red onion, chopped
1/4 cup vegetable broth or apple juice
3 cloves garlic, chopped
1 cup zucchini, chopped
1 cup green bell pepper, chopped
2 cups corn (frozen or fresh off the cob)
2 (15 oz) cans whole tomatoes (30 oz. total)
1/2 cup natural brand chunky style salsa
2 (15 oz) cans black beans (30 oz. total)
2 Tbsp. chili powder
1 tsp. cumin
1 tsp. oregano
1 bag Mary’s Gone Crackers Chipotle Tomato Pretzels
1 cup cubed tofu
Step 1: Rinse beans in colander to remove excess salt.
Step 2: In a large saucepan or skillet, sauté the first 5 ingredients over medium-high heat for 2 minutes or until vegetables are softened.
Step 3: Add the next 7 ingredients to the pan and bring to a boil. Reduce heat to simmer and continue to cook for 20 minutes (cover and stir occasionally).
Step 4: Include any of the optional ingredients and allow to cook until meat is completely cooked.
Step 5: Serve with Mary’s Gone Crackers Chipotle Tomato Pretzels.