Tangy Veggie Chili

Tangy Veggie Chili Tangy Veggie Chili Make it a perfectly balanced plate: Serve with 1 cup mixed greens.
Make it a perfectly balanced plate: Serve with 1 cup mixed greens.
  • null min prep
  • 20 minutes
  • 400 calories
  • $3.49
  • Good Food. Real Results.
  • Gluten Free
  • Vegetarian

Ingredients


Makes: 4 servings
  • 1 tsp (5 ml) oil
  • 7 oz (200 g) sliced mushrooms
  • 1 red or green pepper, chopped
  • 1 C (250 ml) frozen corn kernels
  • 1 can (19 oz/540 ml) black beans, drained and rinsed
  • 1 can (19 oz/540 ml) chickpeas, drained and rinsed
  • 1 can (28 oz/796 ml) diced tomatoes
  • 1/2 C (125 ml) sundried tomatoes packed in oil, coarsely chopped
  • 1 pkg Cha Cha Chili Seasoning (pack of 3)
  • 1/2 C (125 ml) water
  • Topping suggestions (optional): Epicure Guacamole, Epicure Salsa, grated cheese, chopped green onions, sour cream

Preparation


 
  • Heat oil in Fry Pan over medium-high; add mushrooms. Cook, stirring frequently, 5 min.
  • Stir in pepper, corn, beans, chickpeas, tomatoes, seasoning, and water; simmer for 10 min, or until veggies are tender.
  • Spoon into bowls and garnish with toppings, if desired.

Tip


 

Slash recipe prep time: Prep ahead with a double batch of chili; portion and freeze. Defrost in the microwave using a Multipurpose Steamer.

Nutritional Serving Size Per serving:
Calories 400
Fat 4.5 g
Saturated Fat 0.5 g
Transfat 0 g
Cholesterol 0 mg
Sodium 890 mg
Carbohydrates 72 g
Fibre 19 g
Sugar 17 g
Protein 22 g

Shop this recipe...

Fry Pan
$65.00
Cha Cha Chili Seasoning (pack of 3)
$10.00