Wednesday, March 24, 2010

Vegetarian Chili

This recipe was contributed by Tia Sherwood.

This recipe is great because it is quick, easy, and meat-free. Meat is kinda gross and definitely expensive, so I like meat-free :)

1 16 oz can of chili beans
1 15 oz can of black beans, rinsed and drained
1 cup frozen whole-kernel corn (I just use a can)
1/2 cup chunky salsa
1 tsp. chili powder
1 Tbs ground cumin
1 cup chopped green bell pepper

1/2 cup sour cream
1/4 cup shredded cheddar cheese

Comibine all except the last two in a pot, cover and bring to a boil, reduce heat and simmer 10 min, stirring occasionally.

Serve and top with sour cream and cheese.