Ingredients and Weight:
- 1 medium onion, chopped (1 cup)
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 2 cans (15 ounces each) diced green chiles, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes with green chilis, undrained
- 1 cup vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup frozen corn kernels
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Heat olive oil in a large saucepan over medium heat.
- Add onion and garlic and cook until softened, about 5 minutes.
- Stir in green chiles, tomatoes with green chilis, vegetable broth, chili powder, cumin, oregano, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the chili has thickened.
- Stir in pinto beans, black beans, and corn. Cook for an additional 10 minutes, or until heated through.
Nutritional Information:
- Calories: 250
- Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 500mg
- Carbohydrates: 40g
- Fiber: 10g
- Sugar: 10g
- Protein: 10g
Dish Characteristics:
- Savory and flavorful
- Thick and hearty
- Perfect for a cold winter day
- Suitable for American tastes
- Vegetarian
User Comments:
- "This chili is delicious! It's the perfect balance of spice and flavor."
- "I love how easy this recipe is to make. It's a great weeknight meal."
- "This chili is a crowd-pleaser. Everyone who tries it loves it."
Special Precautions and Tips:
- If you don't have diced tomatoes with green chilis, you can use regular diced tomatoes and add a few chopped fresh green chilis to the recipe.
- You can adjust the heat level of the chili by using more or less chili powder.
- Top the chili with your favorite toppings, such as shredded cheese, sour cream, or diced onions.
