First recipe exchange of 2019- theme is soup/chili.
Ingredients:
3-4 tablespoons butter
1 sweet onion
2 15 ounce cans black beans
1 4 ounce can diced green chilies, undrained
1 15 ounce can low sodium corn kernels, undrained
1 15 ounce can fire roasted diced tomatoes, undrained
1 16 ounce jar salsa verde (the green kind)
1 1/2 teaspoons chili powder
sour cream
fresh cilantro
Directions:
Dice Onion
Melt butter in a large pot and saute onion 5 minutes
Add black bean - if using canned beans - drain first
Add tomatoes, corn, green chiles, salsa, & black beans to pot; mix well. Add chili powder. Bring just to boiling, then reduce heat and simmer 10 minutes.
Chop Cilantro. Add Chili to bowl and top with sour cream and cilantro
This recipe is a saver. I don't like putting meat in Chili, so this is going to be made real soon. All of the ingredients in this recipe are my favorites, so I won't have to leave anything out. Thanks Linda for sharing this. Going to put the things I need to buy on my list.
ReplyDeleteEveryone seemed to like it! Hope you do also <3
DeleteYes, it was Delicious!!! I love vegetarian chili & yours was Soooo Good!!! Thank you for making it & for sharing the recipe here, My Friend! <3
ReplyDeleteI knew you would like it!
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