Tangy Veggie Chili
Perfectly Balance Your Plate
Serve with 1 cup mixed greens and 1 tsp Epicure salad dressing.
Ingredients
1 tsp oil
1 pkg (7 oz/200 g) sliced mushrooms
1 red or green pepper, chopped
1 cup frozen corn kernels
1 can (19 oz/540 ml) low sodium black kidney beans, drained and rinsed
1 can (19 oz/540 ml) chickpeas, drained and rinsed
1 can (28 oz/796 ml) diced tomatoes
1⁄2 cup sundried tomatoes packed in oil, coarsely chopped
1⁄2 cup water
Toppings (optional): Grated cheese, chopped green onions, sour cream, salsa, guacamole (try Epicure's Poco Picante Salsa Mix or Guacamole Dip Mix)
Preparation
- Heat oil in a fry pan over medium-high; add mushrooms. Cook, stirring frequently 5 min.
- Stir in seasoning, pepper, corn, beans, chickpeas, tomatoes and water; simmer for 10 min or until veggies are tender.
- Spoon into bowls and garnish with toppings, if desired.
Nutritional Information
Per serving: Calories 400, Fat 4.5 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 890 mg, Carbohydrate 72 g (Fibre 19 g, Sugars 17 g), Protein 22 g.
Tips
Prep ahead with a double batch of chili; portion and freeze. Defrost in the microwave using a Multipurpose Steamer.
Swap Cha Cha Chili Seasoning for Chili or Pulled Pork Seasoning.
Shop This Recipe
Chili Seasoning
Pulled Pork Seasoning (Pack of 3)
Multipurpose Steamer