Southwestern Vegetarian Bean Chili Serves 8 The secret to making this quick family favorite is keeping your pantry stocked with healthy convenience items such as canned beans and tomatoes. Serve it tonight with corn muffins and for lunch tomorrow wrapped in a whole wheat tortilla or heaped on a taco salad. Great over baked potatoes or nachos, you can also use this versatile chili to stuff peppers or bake a tortilla pie.
Prep Time: 10 minutes
Cooking Time: 20 minutes
1 cup red onion, chopped
1 cup celery, chopped
3 15-ounce cans of pinto, kidney or black beans (or a mix of all three), drained
2 14-ounce cans Mexican-style tomatoes, chopped
1 16-ounce bag frozen mixed vegetables
1 tablespoon lime juice
2 teaspoons chili powder
2 teaspoons cumin
1/2 cup cilantro, chopped
1. Lightly spray a 3-quart saucepan with nonstick cooking spray; heat over medium heat until hot.
2. Add onions and celery; sauté 5 minutes.
3. Stir in remaining ingredients except cilantro. Cover and simmer 15 minutes. Stir in chopped cilantro and serve immediately.