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Vegetarian Tex-Mex Chili

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Member since 2007

Serves | Prep Time | Cook Time


1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
2 tablespoons Italian-style peeled tomatoes, chopped, with juice reserved
1/2 cup vegetable stock or water
1/4 cup chili powder, more if desired
1 tablespoon masa harina or cornmeal
2 teaspoons sugar
1 teaspoon cumin
1/4 teaspoon cayenne pepper, more if desired
1/4 teaspoon pepper
1 pound canned black beans, rinsed & drained
10 oz. frozen corn, thawed
1 jalapeno pepper, canned or fresh, seeded and chopped (optional)
1/2 cup cilantro, chopped

Heat oil in a heavy non-reactive saucepan over medium heat. Saute onion and garlic 5 minutes or until softened. Add next ingredients and salt to taste. Increase heat to high and bring to a boil. Immediately reduce heat to medium-low and simmer 15 minutes. Add beans and corn and simmer another 20-30 minutes, adding additional stock or water if chili becomes too thick. Stir in jalapeno and cilantro just before serving.

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