Quick Veggie Chili
Meat won’t be missed in this thick, hearty chili. It is great for a weeknight, only 20 minutes from start to finish! This quick chili recipe is a great option for tailgating with vegetarian friends.
2 (14.5 ounce) cans Red Gold® Chili Ready Diced Tomatoes with Onions 14.5 oz1 (8 ounce) can Red Gold® Tomato Sauce 8 oz1 (15 ounce) can garbanzo beans, rinsed and drained1 (15 ounce) can black beans, rinsed and drained1 (10 ounce) package frozen whole kernel corn2 teaspoons chili powder
- In large saucepan, combine diced tomatoes, tomato sauce, garbanzo beans, black beans, corn and chili powder; mix well.
- Bring to a boil over medium-high heat. Reduce heat; cover and simmer about 10 minutes. Ladle chili into individual soup bowls.