Vegetarian Chili

With Corn, Black Beans and sweet potatoes

  • 40 min
Under 600 calories
Poultry
Gluten
Nut
Collaboration
One pan
Comfort yourself with this sweet potato, pepper, black bean and corn chili dish!
Vegetarian Chili
In collaboration with

Campbell's

Ingredients

1
Baguette(s)
1 cup(s)
Black Beans
1/2 cup(s)
Campbell’s® Ready to Use Mushroom Broth
1 tsp
Chili Powder (*)
5 g
Coriander
1 cup(s)
Corn Niblets
2 cup(s)
Crushed Tomatoes
2
Garlic Clove(s)
1/2
Jalapeño(s)
2 tbsp
Olive Oil (not included)
1 tbsp
Paprika (*)
20 g
Peanuts
1
Red Bell Pepper(s)
1 cup(s)
Sweet Potatoe(s)
1
Yellow Onion(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
514 kcal
Total fat
21 g
Saturated Fat
3 g
Sodium
945 mg
Total Carbohydrate
72 g
Fiber
13 g
Sugar
19 g
Proteins
14 g

Instructions

Prepare the ingredients
1

Preheat the oven to 400F and prepare the ingredients

Mince the onion, jalapeño, coriander, peanut and garlic. Chop the bell pepper and sweet potatoes. Drain and rince the corn and black beans.

Cook the ingredients
2

Sauté

In a large saucepan, brown the onions in 1/2 of the oil. Add the bell pepper, garlic, jalapeño, and spices* and sauté for about 2 minutes.

Add the rest of the ingredientes
3

Add the rest of the chili ingredients

Add the tomatoes, corn, beans, sweet potatoes, and broth and bring to a boil. Simmer uncovered, stirring frequently, for about 30 minutes or until the potatoes are tender. Add the corn and cook for about 5 minutes.

Grill the bread
4

Grill the bread

Cut the baguette in half lengthwise. Cover with the remaining olive oil and grill in the oven on a baking sheet lined with parchment paper for 5 minutes.

Serve
5

Serve

Top the chili with coriander and peanuts. Serve with bread.