Epicure Recipes

Tangy Veggie Chili

20 min

4 servings

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Ingredients

  • 1 tsp oil
  • 1 pkg (7 oz/200 g) sliced mushrooms
  • 1 red or green pepper, chopped
  • 1 cup frozen corn kernels
  • 1 can (19 oz/540 ml) low sodium black kidney beans, drained and rinsed
  • 1 can (19 oz/540 ml) chickpeas, drained and rinsed
  • 1 can (28 oz/796 ml) diced tomatoes
  • 1⁄2 cup sundried tomatoes packed in oil, coarsely chopped
  • 3 tbsp Cha Cha Chili Seasoning or Pulled Pork Seasoning
  • 1⁄2 cup water

Preparation

  1. Heat oil in a fry pan over medium-high; add mushrooms. Cook, stirring frequently 5 min.
  2. Stir in seasoning, pepper, corn, beans, chickpeas, tomatoes and water; simmer for 10 min or until veggies are tender.
  3. Spoon into bowls and garnish with toppings, if desired.

Epicure Products Used

Nutritional Information

Per serving: Calories 400, Fat 4.5 g (Saturated 0.5 g, 0 0 g), Cholesterol 0 mg, Sodium 890 mg, Carbohydrate 72 g (Fiber 19 g, Sugars 17 g), Protein 22 g.

Tips

Prep ahead with a double batch of chili; portion and freeze. Defrost in the microwave using a Multipurpose Steamer.

Swap Cha Cha Chili Seasoning for Chili or Pulled Pork Seasoning.

Perfectly Balance Your Plate

Serve with 1 cup mixed greens and 1 tsp Epicure salad dressing.