This tasty vegetarian chili is a cinch to make. For a meaty version, cooked sausage or chicken can also be added.
- 2 tablespoons vegetable oil
- 1 cup yellow onion, chopped
- 1 tablespoon garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon ground coriander
- 2 cups vegetable broth
- 8 ounces prepared salsa verde
- 2 (15-ounce) cans diced fire-roasted tomatoes
- 3 (15-ounce) cans cooked beans (Great Northern or your choice)
- 2 cups corn kernels, fresh, frozen, or canned
- In a medium pot, heat the oil over medium-high heat. Add the onions and garlic and cook until soft not browned. Add the cumin, chili powder, coriander, and oregano and sauté 1 minute more.
- Add the broth, diced tomatoes, and salsa verde. Bring to a boil, then simmer 10 minutes. Add the beans and corn and simmer 10 minutes more, or until desired thickness. Salt and pepper to taste.
Serve with your favorite Southwestern toppings, such as lime juice, cheese, cilantro, sour cream, guacamole, or tortilla chips.
Tips & Notes
Ingredient Note: Meat eaters can add up to 2 cups of cooked chicken or sausage at the same time as the beans.