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Southwest Vegetarian Chili

Menu PartSoup
Cuisine TypeAmerican
houston isd chili

Source: Houston Independent School District (Houston)

This vegetarian chili has just enough kick. Multiple bean varities and corn fill out this dish.


1 #10 can undrained black beans
2 1/2 lb. diced yellow onion
3.75 oz. chili powder
.75 oz. ground cumin
.33 oz. crushed oregano leaves
.33 oz. ground black pepper
1 tbsp. garlic powder
4.5 oz. frozen corn kernels
1 #10 can undrained low sodium pinto beans
1 #10 can undrained diced tomatoes
2 lb. tomato sauce
3.25 oz. vegetable base
1 oz. kosher salt
3/4 lb. shredded cheddar cheese


1. In a large kettle, add all ingredients except cheese.  Bring to boil then decrease heat to simmer, stirring constantly. 
2. Allow the chili to simmer for 40-45 minutes.
3. Ladle 8 ounces of chili into a 12 ounce soup bowl.  Top with 1/4 ounce shredded cheddar cheese.
4. Serve immediately.

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