entrees

Vegan Chili

Top bowls of this meatless chili with chopped avocado or sliced green onions and lime wedges, if desired, and serve with tortilla chips, crusty bread or quinoa.
10 min
PREP TIME
20 min
COOK TIME
150
CALORIES
8
INGREDIENTS
8
Servings

INGREDIENTS

  • 1 tbsp (15 ml) olive oil or vegetable oil
  • 1 pkg (35 g) Organic Chili Seasoning Mix
  • 1 medium zucchini chopped
  • 1 large onion chopped
  • 1 sweet yellow or red pepper chopped
  • 1 can (796 ml) diced tomatoes
  • 1 can (540 ml) black beans drained and rinsed
  • 3/4 cup (175 ml) frozen, fresh or canned drained corn kernels

Preparation

  • 1 In large saucepan, heat oil over medium-high heat; add onion, sweet pepper and zucchini, stirring occasionally, until softened, about 5 minutes.
  • 2 Stir in Chili Seasoning, tomatoes, black beans and corn; bring to boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until vegetables are tender, and chili is slightly thickened, about 15 minutes. Test Kitchen Tips: • Swap out the Organic Chili Seasoning Mix for Club House Chili Seasoning Mix, Club House 25% Less Salt & Gluten-Free Chili Seasoning Mix or Club House Hot & Spicy Chili Seasoning Mix, if preferred. • Black beans can be replaced with red or white kidney beans, if preferred. • If desired, a package of cubed or crumbled tempeh or tofu can be added along with beans and corn.

NUTRITION INFORMATION

(per Serving)

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