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