Vegetable and Bean Chili

 

1

tablespoon olive or vegetable oil

1

large onion, coarsely chopped (1 cup)

2

teaspoons finely chopped garlic

1

bag (1 lb) frozen broccoli, cauliflower and carrots

1

can (15 to 16 oz) red beans, drained, rinsed

1

can (15 to 16 oz) garbanzo beans, drained, rinsed

2

cans (14.5 oz each) diced tomatoes with green chiles, undrained

1

can (8 oz) tomato sauce

2

cups Green Giant® Niblets® frozen whole kernel corn

2

tablespoons chili powder

1

tablespoon ground cumin

3/4

teaspoon salt

1/8

teaspoon ground red pepper (cayenne)

• 1 In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened.
• 2 Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low. Cover; cook 15 to 20 minutes, stirring occasionally, until chili is hot and vegetables are crisp-tender.