April 19, 2024

Hearty Vegetable Chili

Name: Hearty Vegetable Chili
Prep time: 20 min
Total time: 55 min
Yield: 8
Ingredients: 2 tbsp vegetable oil; 1 medium onion, chopped; 1 clove garlic, minced; 1-1/2 cups sliced mushrooms; 1 large green pepper, chopped; 1 cup thinly sliced celery; 3 medium carrots, peeled and thinly sliced; 2 cans Aylmer® Accents® Chili Style Stewed Tomatoes (540 mL each); 1-1/2 tsp. chili powder; 1/2 tsp salt; 1 can kidney beans (540 mL), drained and rinsed; 1 can Del Monte Summer Crisp Whole Kernel Corn (341 mL), drained; 1 can Del Monte Sweet Peas (398 mL), drained; 1 cup shredded cheddar cheese

20

Prep Time Minutes
55
Total Time Minutes
14
Number of Ingredients
8
Servings

Tags:

Beans,
Vegetable,
Over 45 min,
Main Dish,
Soup/Chili/Stew,
Aylmer,
Fall,
Winter,
Spring,
Stove Top,
Back to School

Ingredients

2 tbsp vegetable oil
1 medium onion, chopped
1 clove garlic, minced
1-1/2 cups sliced mushrooms
1 large green pepper, chopped
1 cup thinly sliced celery
3 medium carrots, peeled and thinly sliced
2 cans Aylmer® Accents® Chili Style Stewed Tomatoes (540 mL each)
1-1/2 tsp. chili powder
1/2 tsp salt
1 can kidney beans (540 mL), drained and rinsed
1 can Del Monte Summer Crisp Whole Kernel Corn (341 mL), drained
1 can Del Monte Sweet Peas (398 mL), drained
1 cup shredded cheddar cheese

Directions

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Step one

Sauté onion, garlic and mushrooms for 2 minutes. Add green pepper, celery and carrots, sauté 5 minutes more.
Step two

Stir in tomatoes, chili powder and salt.
Step three

Bring to a boil, cover and simmer for 25 minutes, stirring occasionally.
Step four

Stir in kidney beans, corn and peas. Cook uncovered 5 minutes more. Serve in bowls, sprinkled with cheese.