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VEGETARIAN TEX-MEX CHILI
Vegetarian Tex-Mex Chili
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PrintINGREDIENTS
- 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
DIRECTIONS
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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