Hubs is a meat and potato man but I like to sneak in some vegetarian meals every week because I think they are healthier. I’m making this delicious vegetarian chili with black beans and corn today, using seasonal, organic produce I picked up at our local farm market. The combination of beans and corn makes a complete protein which is important if you are following a vegetarian diet.
2 Tablespoons Watkins grapeseed oil, original unflavored, garlic and parsley or citrus and cilantro
2 organic red bell peppers, diced
1 onion, diced
4 cloves of garlic, mined or pressed or 2 teaspoons Watkins organic garlic granules
2 teaspoons Watkins organic chili powder
2 cups organic tomatoes, peeled or 2 cups canned tomatoes
1 can black beans, drained and rinsed
2 cups organic corn kernels, fresh or frozen
1/2 teaspoon Watkins sea salt, or to taste
1 teaspoons Watkins organic black pepper, or to taste
1/2 cup no fat sour cream
1 tablespoon Watkins cilantro
1 clove garlic, or 1/2 teaspoons Watkins organic garlic granules
1 organic lime, cut into wedges
1 organic avocado, peeled and diced
1/4 cup cheddar or cheese of choice, shredded (optional)
Directions: Heat grapeseed oil in a large saucepan over medium heat, add onions and sauté for a few minutes or until they start to caramelize. Add peppers, garlic and chili powder and sauté for another few minutes. Add tomatoes, beans and corn; simmer for 10 minutes. Add salt and pepper, taste and adjust seasonings if needed. Serve with the following garnishes.
Using a blender or food processor, purée sour cream with cilantro, garlic and a squeeze of lime juice. Garnish each serving of chili with a dollop of sour cream mixture, a sprinkling of cheese, diced avocado and an extra squeeze of lime juice or serve garnishes on the side.
Notes from the kitchen:
- To use fresh corn cook it first, then cut the kernels off the cob using a sharp knife. You might want to read How To Cook Corn On The Cob.
- Pump up the heat on this chili; by increasing the chili powder to 3 teaspoons, or by adding a few red pepper flakes, or 1/2 teaspoon Cayenne Pepper or you can also add a dash of Watkins Jalapeño hot pepper sauce to each serving.