Vegetarian Black and White Bean Chili

 

1

tablespoon vegetable oil

1

large onion, chopped (1 cup)

4

cloves garlic, finely chopped

1

can (15 to 16 oz) great northern beans, drained, rinsed

1

can (15 oz) Progresso® black beans, drained, rinsed

2

cans (14.5 oz each) Muir Glen® organic fire roasted crushed tomatoes, undrained

1

can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained

1

can (4.5 oz) Old El Paso® chopped green chiles

1

can (14 oz) reduced-sodium vegetable broth

1

tablespoon chili powder

1

teaspoon ground cumin

Sour cream, if desired

• 1 In 4-quart saucepan, heat oil over medium-high heat. Cook onion and garlic in oil 2 minutes, stirring frequently, until tender.
• 2 Stir in remaining ingredients except sour cream. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally. Top each serving with sour cream.