Veggie chili with corn

4
10 min
20 min

Ingredients

1 tbsp (15 ml) canola oil

1 onion, chopped

1 can Del Monte Mexican style corn medley

1 can 14 oz (398 ml ) Bonduelle red kidney beans

1 c (250 ml) textured plant protein

1 can 23 oz (680 ml) tomato sauce

1/4 c (60 ml) tomato paste

1/2 tbsp (7 ml) chili powder

1/2 tsp (2 ml) ground cumin

1/2 tsp (2 ml) ground coriander

Salt and freshly ground pepper

Sour cream, to taste

Fresh cilantro, to taste

Preparation

  1. In a pan, heat oil on medium-high and sauté onions for 2 minutes.
  2. Lower the heat to medium-low, add remaining ingredients. Simmer for 15 minutes, covered, then 5 minutes uncovered.
  3. Correct seasoning and serve with sour cream and fresh cilantro.